Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Yunnanese-Style Pork and Rice Noodle Soup
The Yunnan province in Southwestern China is famous for its rice noodles. One of the most popular soups, known as “small pot noodles,” traditionally is served in individually sized clay pots, and diners garnish as they wish. To simplify preparation, we cook ours in one pot. Typically, the soup includes round rice noodles that are about the thickness of spaghetti or a little thinner. Look for Chinese noodles labeled Guilin or JiangXi or equivalently sized Vietnamese rice noodles; gluten-free rice-based spaghetti also works well. Be sure to use red miso, which is darker in color and saltier than white miso, as the latter would make the soup too sweet. Condiments really enhance the dish, so add a drizzle of chili oil and a splash of vinegar and soy sauce to taste. If you can find pickled cabbage or mustard greens in an Asian market, chop some up for a tangy garnish.
4
Servings
Tip
Don’t reheat the cooked noodles in the soup until just before serving; otherwise, they’ll soak up too much broth.
45 minutes
Ingredients
-
12
ounces green cabbage, cut into ½-inch ribbons (about 5 cups)
-
Kosher salt
Directions
-
01In a medium bowl, combine the cabbage and 1 teaspoon salt; using your fingers, rub the salt into the cabbage. In another medium bowl, stir together the pork, garlic, ginger, 1 tablespoon soy sauce and 2 tablespoons water. Set the cabbage and pork aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
