Pork and Noodle Soup with Shiitake and Snow Cabbage

Ingredients

• 3 tablespoons peanut oil or vegetable oil
• 6 cups low-salt chicken broth
• 1 ½ ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
• 1 6 1/2-ounce can preserved snow cabbage
• 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
• 1 cup water
• ¾ teaspoon sugar
• + 5 more ingredients
• • 1 cup canned bamboo shoot strips
  • 1 tablespoon soy sauce
  • 12 ounces pork butt, trimmed
  • 1 pound fresh Shanghai noodles
  • 2 1-inch-diameter 1/8-inch-thick slices fresh ginger

Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and redu...

View full recipe at Epicurious