Shanghai Home-style Noodle Soup
This Shanghai Home-style Noodle Soup is made with humble ingredients, but it's delicious and comforting!
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces pork shoulder or boneless chicken thighs, julienned ((225g) )
- 2 tablespoons water
- 1 teaspoon Shaoxing wine
- ¼ teaspoon salt
- ½ teaspoon light soy sauce
- ¼ teaspoon sesame oil
- ½ teaspoon cornstarch
- 4 ounces dried wheat noodles
- 3 tablespoons oil
- 5 cups chicken and pork stock or just plain chicken stock
- 6 ounces mushrooms ((170g, any kind works, sliced))
- 8 ounces leafy greens ((225g, coarsely chopped))
- Salt ((to taste))
- white pepper ((to taste))
- 2 scallions ((chopped))
Instructions
- 1
Marinate the julienned pork (or chicken thighs) with 2 tablespoons water, 1 teaspoon Shaoxing wine, ¼ teaspoon salt, ½ teaspoon light soy sauce, ¼ teaspoon sesame oil, and ½ teaspoon cornstarch for 15 minutes.
- 2
Cook the noodles in a pot of boiling water per the cooking instructions on the package. Drain and set aside. At this point, you can cut the noodles a few times by running a knife or scissors through them so they’re spoon-friendly, but this is optional. The reason for pre-cooking the noodles separately is to prevent the soup from becoming too starchy.
- 3
Preheat your wok or thick-bottomed pot until it just starts to smoke. Add 3 tablespoons oil, and cook the marinated meat until it turns opaque. Add the sliced mushrooms and stir-fry for 2-3 minutes.
- 4
Add the stock and cooked noodles. Bring to a boil, and lower the heat to a simmer for 5 minutes, until the noodles are softened and expand slightly. Next, add the leafy greens and bring to a boil again. Add salt and white pepper to taste, and sprinkle with the chopped scallion before serving.