A rich and aromatic rice noodle soup from Yunnan, featuring a savory broth and a variety of fresh and flavorful toppings.
150 minutes
A rich and aromatic rice noodle soup from Yunnan, featuring a savory broth and a variety of fresh and flavorful toppings.
Fresh Ginger, ⅛-inch-thick slices
each
Chicken & Pork Stock
quarts
tablespoons
Bean sprouts
0 oz
Frozen Corn Kernels
cups
Dried Wood Ear Mushrooms, soaked in hot water for 2 hours, roughly chopped
cups
Boneless Beef Ribeye Steak, sliced paper-thin against the grain
0 oz
Dried Mixian (Rice Noodles), cooked according to package instructions
0 oz
Tender Leafy Greens, leaves only
0 oz
Fresh Enoki Or Seafood Mushrooms, ends trimmed, separated into small bunches
0 oz
Fresh Tofu Skin, cut into 3-inch-long strands
0 oz
Tender Garlic Chives, cut into 2-inch lengths
cups
Dry-Cured Ham, steamed for 10 minutes, thinly sliced into small rectangles
0 oz
to taste
Ultimate Chili Oil, for serving
optional
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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