Pork With Salted Vegetable Soup Recipe

Name: Pork With Salted Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cold water; 1/2 pound fresh egg noodles (vermicelli size); 2 tablespoons vegetable oil; 4 ounces fresh pork, shredded; 4 tablespoons Shanghai pickled cabbage, a vegetable like collard greens, almost never eaten fresh, always preserved in salt and used in combination with other foods. Available canned, labeled ''Sha…; 4 tablespoons bamboo shoots, julienned; 4 Chinese black mushrooms, soaked in hot water one-half hour until soft, then julienned; 4 cups chicken broth; 1 teaspoon Shao-Hsing Wine or sherry; Dash of white pepper; 1 teaspoon salt; 1 teaspoon sesame oil; 1 scallion, cut into 1-inch pieces and shredded

Servings: persons

8 cups cold water
1/2 pound fresh egg noodles (vermicelli size)
2 tablespoons vegetable oil
4 ounces fresh pork, shredded
4 tablespoons Shanghai pickled cabbage, a vegetable like collard greens, almost never eaten fresh, always preserved in salt and used in combination with other foods. Available canned, labeled ''Shanghai cabbage.''
4 tablespoons bamboo shoots, julienned
4 Chinese black mushrooms, soaked in hot water one-half hour until soft, then julienned
4 cups chicken broth
1 teaspoon Shao-Hsing Wine or sherry
Dash of white pepper
1 teaspoon salt
1 teaspoon sesame oil
1 scallion, cut into 1-inch pieces and shredded

1
Bring water to a boil in a large pot.
2
Add egg noodles, stir and cook until al dente, about 30 seconds.
3
Remove from heat and run under cold water.
4
Drain and put equal portions in six soup bowls.
5
Heat vegetable oil in a wok over high heat, and when wisp of white smoke appears add shredded pork and cook for 1 minute.
6
Add pickled cabbage, bamboo shoots and mushrooms, and mix together thoroughly.
7
Stir chicken broth, wine, salt and pepper together and pour into wok.
8
Bring to a boil, then cook for 1 minute.
9
Turn off heat.
10
Add sesame oil to work and stir, then pour the soup over the noodles.
11
Garnish with shredded scallion and serve immediately.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cups cold water, 1/2 pound fresh egg noodles (vermicelli size), 2 tablespoons vegetable oil, 4 ounces fresh pork, shredded, and more.

Yes, Pork With Salted Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork With Salted Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions