Pork With Salted Vegetable Soup

By Eileen Yin-Fei Lo

Published January 27, 1987

Total Time
10 minutes
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Ingredients

Yield:6 servings

  • 8 cups cold water

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

35 grams carbs; 48 milligrams cholesterol; 298 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 649 milligrams sodium; 14 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to a boil in a large pot. Add egg noodles, stir and cook until al dente, about 30 seconds. Remove from heat and run under cold water. Drain and put equal portions in six soup bowls.

  2. Step 2

    Heat vegetable oil in a wok over high heat, and when wisp of white smoke appears add shredded pork and cook for 1 minute. Add pickled cabbage, bamboo shoots and mushrooms, and mix together thoroughly. Stir chicken broth, wine, salt and pepper together and pour into wok. Bring to a boil, then cook for 1 minute.

  3. Step 3

    Turn off heat. Add sesame oil to work and stir, then pour the soup over the noodles. Garnish with shredded scallion and serve immediately.

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rtrt

Love finding these pre-digital recipes. I used bean thread and pancetta because that’s what we had. Very nice, cozy soup. Wondering what fresh shredded pork is though. A similar soup at our old takeout place had like, little rectangles of salted Chinese bacon or pork belly or something, like a French lardon, which is why I felt ok using pancetta.

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