Stir-fry Noodle Soup

Name: Stir-fry Noodle Soup
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 handful dried wood ear mushrooms; 4 dried shitakii mushrooms; 1 lb pork chops, sliced in thin strips; 2 Tbsp corn starch; 2 tsp soy sauce; 2 tsp sesame oil; 1 tsp shitakii powder (optional); oil; 2 cloves garlic, minced; 1/2 head Napa cabbage, sliced in 1/2 strips; 8 oz bamboo shoots, sliced; 8 oz oyster mushrooms, sliced in chunks; 4 green onions, sliced; 3 cups chicken or pork stock; 3 Tbsp soy sauce; 1 Tbsp black vinegar; 1 lb fresh noodles; 6 eggs

Lance Wilson @lance_wilson

Nyack, NY

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.

Lance Wilson @lance_wilson

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Ingredients

30 mins

6 servings

1 handfuldried wood ear mushrooms
4dried shitakii mushrooms
1 lbpork chops, sliced in thin strips
2 Tbspcorn starch
2 tspsoy sauce
2 tspsesame oil
1 tspshitakii powder (optional)
oil
2 clovesgarlic, minced
1/2 headNapa cabbage, sliced in 1/2 strips
8 ozbamboo shoots, sliced
8 ozoyster mushrooms, sliced in chunks
4green onions, sliced
3 cupschicken or pork stock
3 Tbspsoy sauce
1 Tbspblack vinegar
1 lbfresh noodles
6eggs

Saved

Steps

30 mins

1

Rehydrate the mushrooms by covering in boiling water and allowing to sit for several hours. Thinly slice the shitakii and roughly tear the wood ear (also called black fungus in some Asian markets). Keep the mushrooms separate after cutting.
2

Combine the pork, shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside.
3

Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside.
4

Gather all your ingredients mise en place. The soup will come together very quickly.
5

Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat.
6

Set a pot of water, for the noodles, to boil. Add a Tbsp of salt and a tsp of baking soda to the water. The soda will increase the pH and give you noodles more spring, like Asian style noodles.
7

Boil the noodles for 3 min or until al dente
8

Drain and rinse the noodles to stop the cooking
9

Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings.
10

Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant.
11

Add the pork and shitakii and continue to stir fry until browning
12

Remove the cooked pork and set aside.
13

Stir fry the veggies/mushrooms until starting to brown.
14

Add the soup base and set heat to simmer
15

Make a well in the simmering soup to poach the eggs. One egg per person.
16

Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes.
17

Place a poached egg in each bowl
18

Add soup to the noodles and egg and serve