Taiwanese Pork Noodle Soup Recipe
Classic Asian ingredients and flavors are featured in this Taiwanese pork noodle soup.
Ingredients
- 2 quarts chicken broth or pork broth
- ¼ cup rice wine or mirin
- 3-4 pound piece pork, cooked separately and sliced any way you want.
- 2 baby bok choy, chopped
- 2-3 inch piece of ginger, sliced
- 4-6 cloves garlic, diced
- 2 Thai chiles or chiles de arbol, de-seeded and chopped
- 4-6 whole star anise
- 1 tsp whole black peppercorns
- Noodles of choice - udon, egg noodles, soba, etc.
Seasonings, to taste
- Cilantro, chopped
- Soy sauce, to taste
- Coconut sugar, or organic cane sugar, to taste
- Sriracha or any hot sauce, to taste
Instructions
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Combine chicken or pork broth, rice wine, ginger, garlic, chilies, anise and black pepper in a sauce pan, cover and simmer gently, 30-60 minutes. While broth is simmering, prepare noodles. Add bok choy with the noodles in the boiling water in the last few minutes and simmer a few minutes til tender. Drain and run cool water over noodles and bok choy. Set aside.
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Place noodles and bok choy in soup bowls, top with pork and ladle broth over.
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Season to taste with accompaniments.
Recipe Notes
1. Sub chicken for the pork for a Taiwanese chicken noodle soup!
2. The Thai red chilies in this soup are VERY spicy! The two I use are just enough to give the soup a solidly spicy boost to without it being overpowering. But that’s just my personal preference. Exclude them if you’re not a fan of spicy. Or add more!
3. Because this soup has a spicy kick, I love the addition of a little sugar to complement the spice. I add about a teaspoon per bowl. But you could certainly leave out the sugar entirely. Or add more!
4. Experiment with different herbs and seasonings. Add in a cinnamon stick. Throw in some cloves or fennel seeds. A little of this or that won’t ruin your soup. It will only enhance it.
5. Chinese egg noodles work well in this recipe. I often use udon.