Pork Noodle Soup With Shiitakes and Cabbage

I love trying new soup recipes and this is definitely a favorite. The flavors are delicious together, and can easily load it up with lots of veggies. I think next time I’ll try marinating the pork for a while beforehand to give it an extra dose of flavor. But it’s pretty tasty as is!

Pork Noodle Soup With Shiitakes and Cabbage

Serves: 6
Adapted from Bon Appetit

4 ounces shiitake mushroom, thinly sliced
6 cups chicken broth
1 cup water
2 thick sllicse peeled ginger
1 pound udon noodles
3 tablespoons peanut oil, divided
12 ounces boneless pork shoulder, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon sherry
3 tablespoons soy sauce
1/3 head cabbage, chopped
1 cup drained canned bamboo shoots
3/4 teaspoon sugar

Marinate pork with soy sauce and sherry for 1 hour.

Combine broth, ginger, and water in large saucepan; bring to boil. Cover and reduce heat to low.

Boil noodles in salted water until tender but still firm to bite, according to package directions. Drain; divide among 6 bowls.

Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce from marinade. Transfer to plate.

Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

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~ by spontaneoustruth on March 3, 2011.

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