Pork Rib Noodle Soup
Rich and savory pork rib broth paired with chewy noodles, each spoonful brings warmth and comfort. A classic home-style dish.
Ingredients
15 items- Pork ribs 500g
- Fresh noodles (or dried) 300g
- Ginger 1 piece
- Scallions 2
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20g
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Salt to taste
- White pepper powder pinch
- Cooking oil 2 tbsp
- Bok choy a few
Nutrition
Steps （8 steps）
Put ribs in cold water with ginger and 1 tbsp wine, bring to a boil, skim off foam, cook 3 minutes, drain and rinse.
Heat oil in pot over medium, add rock sugar and stir on low heat until caramelized (brown and bubbling), add ribs and stir-fry for 2 minutes to color.
Add ginger, scallions, star anise, cinnamon, bay leaves; stir-fry 1 minute until fragrant. Add light and dark soy sauce, mix well.
Pour in enough boiling water to cover ribs, bring to a boil, then reduce to low heat. Cover and simmer for 40-50 minutes until ribs are tender and broth turns milky white.
Meanwhile, cook noodles in boiling water until al dente; drain and place in serving bowls (rinse with cold water if desired).
Wash bok choy, blanch in noodle water for about 1 minute until tender, drain and set aside.
When ribs are done, season with salt and white pepper. Turn to high heat to reduce broth until slightly thickened (about 2 minutes).
Ladle ribs and broth over noodles, arrange bok choy on top, sprinkle chopped scallions (reserved). Serve.
Tips
Caramelize sugar on low heat to avoid burning; add enough water at once for simmering to keep broth concentrated; cook noodles slightly underdone for chewy texture.
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