Savory Yunnan-Style Mixed Toppings Noodle Soup

1. Prepare the Broth

In a medium pot, combine the fresh ginger, Chicken & Pork Stock, and lard. Bring the mixture to a boil, then cover the pot and let it simmer gently for 20 minutes.

2. Blanch the Ingredients

While the broth is simmering, bring a large pot of water to a boil. Blanch the bean sprouts for 15 seconds, corn for 15 seconds, wood ear mushrooms for 1 minute, and beef for 30 seconds. Drain and rinse each ingredient under cold water.

3. Cook the Noodles

Cook the dried mixian noodles in the same boiling water according to the package instructions. Drain and rinse them thoroughly to remove excess starch.

4. Assemble the Bowls

Divide the cooked noodles and blanched ingredients evenly into four large soup bowls. Arrange the bean sprouts, corn, wood ear mushrooms, beef, leafy greens, enoki mushrooms, tofu skin, garlic chives, and ham on top of the noodles in each bowl.

5. Season and Serve

Taste the broth and season it with fine sea salt as needed. Bring the broth to a rolling boil and pour it into the prepared soup bowls, covering the noodles and toppings completely. Serve immediately with additional salt or a drizzle of Ultimate Chili Oil if desired.