Sour Soup with Rice Noodles
Submitted by marine
Chinese sour soup with shredded pork, dried mushrooms, bamboo shoots, and rice stick noodles in a clear chicken broth. Finished with white vinegar and sesame oil for a bright, fragrant bowl.
YIELD
4 servingsPREP
90 minCOOK
30 minREADY
120 minThis is a lighter, cleaner cousin of the thick hot and sour soup you might know from takeout menus.
Clear chicken broth simmers with matchstick-cut pork, rehydrated black mushrooms, and shredded bamboo shoots until everything is tender and the broth has absorbed all those earthy, savory flavors. Soaked rice stick noodles go in toward the end, turning silky in the hot liquid.
The sour punch comes right at the finish: white vinegar and a drizzle of sesame oil stirred in just before serving. It hits your nose before your lips and wakes up the whole bowl.
Kitchen Tips
- Soak the dried mushrooms and bamboo shoots ahead of time. The mushrooms need 30 minutes and the bamboo shoots need a full hour to soften properly.
- Add the vinegar and sesame oil at the very end, just a minute before removing from heat. Cooking them too long dulls the tang and the aroma.
- Use a strained, clear broth. A cloudy or heavy stock muddies the delicate flavors of this soup.
- Slice the pork into thin matchsticks so it cooks quickly and evenly in the simmering broth.
Ingredients
Directions
Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1” pieces.
Slice pork butt into 1” matchsticks. Wash and trim green onion, shred on the bias into 1” pieces.
Soak rice stick noodle in warm water until soft.
Cooking Soup: In sauce pan, heat broth.
When it reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes.
Add soaked rice stick noodles; simmer for another 10 minutes.
A minute before removing from heat, add vinegar and sesame oil; stir.
Remove to serving bowl; garnish with shredded green onions.
Serve.
Comments
