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    Yunnan-Style Aromatic Rice Noodle Soup

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    Pixicook editorial team

    A rich and aromatic rice noodle soup from Yunnan, featuring a savory broth and a variety of fresh and flavorful toppings.

    Ingredients for Yunnan-Style Aromatic Rice Noodle Soup

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fresh Ginger, ⅛-inch-thick slices

    each

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    Chicken & Pork Stock

    quarts

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    Lard

    tablespoons

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    Bean sprouts

    0 oz

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    Frozen Corn Kernels

    cups

    Substitute chevron-down

    Dried Wood Ear Mushrooms, soaked in hot water for 2 hours, roughly chopped

    cups

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    Boneless Beef Ribeye Steak, sliced paper-thin against the grain

    0 oz

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    Dried Mixian (Rice Noodles), cooked according to package instructions

    0 oz

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    Tender Leafy Greens, leaves only

    0 oz

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    Fresh Enoki Or Seafood Mushrooms, ends trimmed, separated into small bunches

    0 oz

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    Fresh Tofu Skin, cut into 3-inch-long strands

    0 oz

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    Tender Garlic Chives, cut into 2-inch lengths

    cups

    Substitute chevron-down

    Dry-Cured Ham, steamed for 10 minutes, thinly sliced into small rectangles

    0 oz

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    Fine Sea Salt

    to taste

    Substitute chevron-down

    Ultimate Chili Oil, for serving

    optional

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    How to Make Yunnan-Style Aromatic Rice Noodle Soup

    1. Simmer Ginger in Stock

    Start by simmering the fresh ginger in the Chicken & Pork Stock with the lard in a medium pot for about 20 minutes. This step infuses the broth with rich, aromatic flavors and a slight oiliness that will act as the backbone of your soup.

    2. Blanch Bean Sprouts, Corn, and Wood Ear Mushrooms

    While the broth is simmering, blanch the bean sprouts in a large pot of boiling water for 15 seconds, followed by the corn for another 15 seconds, and the soaked wood ear mushrooms for 3 minutes. After each blanching, use a strainer to remove the ingredients and set them aside.

    3. Blanch Beef

    Next, blanch the thinly sliced beef in the same pot of boiling water for 20 to 30 seconds. The beef should be tender and just cooked through.

    4. Cook Rice Noodles

    Cook the mixian (rice noodles) according to the package instructions in a large pot. Once cooked, rinse them under cold water to stop the cooking process and set them aside.

    5. Arrange Toppings

    Arrange the bean sprouts, corn, wood ear mushrooms, beef, tender greens, enoki mushrooms, tofu skin, garlic chives, and ham in small bowls. This makes it easier to add them to the soup later.

    6. Season Broth

    Season the simmering broth with fine sea salt to taste. This step ensures that your broth is savory and well-balanced, providing a perfect base for your soup.

    7. Serve Soup

    To serve, divide the cooked noodles among large soup bowls. Carefully pour the boiling broth over the noodles and add the arranged toppings. The boiling broth will cook the ingredients to perfection, making them look vibrant and fresh.

    8. Add Chili Oil

    For an added kick, serve with Ultimate Chili Oil on the side. Enjoy your Yunnan-Style Aromatic Rice Noodle Soup!


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