Pork and Noodle Soup with Shiitake and Snow Cabbage

Pork and Noodle Soup with Shiitake and Snow Cabbage
Photo by Pornchai Mittongtare


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

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


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