Noodles with Pork and Vegetable Soup
Yield: 3–4 servings.

INGREDIENTS

• 4 medium-sized dried Shiitake mushrooms
• 1 oz/28 g dried lily flowers (optional)
• ½oz/14 g dried black fungus (optional)
• 12 oz/340 g pork shoulder meat
• 1 teaspoon kosher salt
• 4 tablespoons cornstarch, dissolved in 4 tablespoons water
• 4 tablespoons soy sauce
• 1 tablespoon canola or vegetable oil
• 1 tablespoon green onions, minced
• 1 garlic clove, finely chopped
• 4 cups/1 L low-sodium chicken broth or homemade chicken broth (page 163)
• 2 oz/57 g canned bamboo shoots, thinly sliced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• 1 lb/454 g store-bought or homemade fresh noodles (page 162)
• 8 oz/227 g cucumber, shredded or julienned
• 4 oz/114 g red radish, shredded or julienned

DIRECTIONS

1. In a medium-sized bowl, soak the dried Shiitake mushrooms in hot water. When the mushrooms are softened and plump, squeeze the liquid out of the mushrooms. Trim off the stems and cut them into thin strips.

2. In different bowls, repeat the same procedure to reconstitute the dried lily flowers and black fungus mushrooms with hot water. Trim off the stems and cut them into thin strips as well.

3. Place the pork shoulder in a stockpot; cover with cold water and bring the water to a boil over high heat. Simmer the pork for 5 minutes until foam starts to form on top.

4. Take the pork out of the pot and rinse under cold running water. Discard the cooking liquid. Wash the pot and place the pork back into the pot. Add 1 teaspoon of salt and cover the pork with cold water, about 6 cups/1.5 L. Cook the pork over high heat until boiling. Reduce the heat to medium-low, cover, and simmer the pork for approximately 45 minutes. Transfer the pork onto a plate. Allow the pork to cool and then cut the pork into slices.

5. Combine the cornstarch mixture with soy sauce in a small bowl and set aside. Heat the oil over high heat in a wok. When the wok is hot, but not smoking, add green onions and garlic. Quickly stir-fry for 20 seconds or until they are fragrant.

6. Add chicken stock into pot and bring the mixture to a boil. Add sliced bamboo shoots, mushrooms, lily flowers, fungus, salt, and pepper. Gently stir for a few seconds with a spatula until the mixture is evenly distributed. Bring the mixture back to a boil. Slowly add the beaten eggs while gently stirring with a spatula.

7. Add pork slices into the wok. Stir the cornstarch mixture to avoid sediment on the bottom. Slowly add the cornstarch and soy sauce slurry. Gently stir the mixture with a spatula until all ingredients are cooked and thoroughly combined. Turn off the stove.

8. Meanwhile, add about 8 cups/2 L of cold water into the stockpot. When the water comes to a rolling boil, add in the fresh noodles and stir. Bring the water back to a boil and then add 1 cup/240 ml of cold water. Cook until the noodles are al dente. Drain the noodles using a colander.

9. Serve the noodles in small bowls; spoon the pork and vegetable soup over the noodles. Top with shredded cucumber and radish if desired.