Description
A flavorful and spicy pork noodle soup featuring tender pork shoulder simmered with aromatic ginger, garlic, and scallions, enhanced by the heat of red pepper flakes and Sichuan peppercorns. This dish is enriched with hearty vegetables like daikon, carrot, shiitake mushrooms, and peppery watercress, all served over perfectly cooked ramen noodles and finished with a chili oil drizzle for an extra kick.
Ingredients
Scale
Main Ingredients
- 1.5 lbs pork shoulder
- 1 large knob ginger (2–3 inches), peeled and thinly sliced
- 4 large scallions, chopped into 1-inch pieces
- 8 cloves garlic, lightly smashed
- 1.5 cups daikon, cut into 1-inch cubes
- 1 carrot, sliced into planks
- 5–6 shiitake mushrooms, stems removed and thinly sliced
- 3–4 cups watercress, washed and thick stems removed
- 4 cups chicken stock
- 4 cups water
- 1/4 cup sake
- 1/4 teaspoon white pepper
- 1.5 teaspoon red pepper flakes
- 1/2 teaspoon ground Sichuan peppercorns
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon la-yu (chili oil)
- Noodles of choice (Hakubaku ramen noodles recommended)
Instructions
- Blanch pork: Place the pork shoulder in a pot and cover it with cold water. Bring to a boil and maintain a hard boil for 2 minutes. Then drain the pork and rinse it under cold water to remove any impurities and scum, ensuring a clean broth later.
- Cut pork: Slice the blanched pork into 1–2 inch chunks suitable for simmering and serving in the soup.
- Simmer broth: In a clean pot, combine the pork chunks with chicken stock, water, chopped scallions, thinly sliced ginger, lightly smashed garlic cloves, sake, white pepper, red pepper flakes, ground Sichuan peppercorns, soy sauce, and rice vinegar. Bring this mixture to a boil, then cover and reduce the heat to low. Allow it to gently simmer for 90 minutes, extracting great flavor and tenderizing the pork.
- Sauté mushrooms: While the broth simmers, heat a small pan with a little sesame oil and brown the sliced shiitake mushrooms until they release their aroma and develop a slightly caramelized surface.
- Add veggies: Add the browned mushrooms, cubed daikon, carrot planks, and watercress to the simmering pot. Continue simmering for an additional 30 minutes to meld the flavors and soften the vegetables. Season with salt to taste.
- Prepare noodles: Cook your chosen noodles (such as Hakubaku ramen noodles) separately according to package instructions until al dente. Drain and distribute the noodles into serving bowls.
- Serve: Ladle the hot pork and vegetable broth generously over the noodles. Drizzle with la-yu chili oil for spice and garnish with extra scallions if desired. Serve immediately.
Notes
- Blanching the pork before simmering removes impurities, ensuring a clearer broth.
- Sautéing mushrooms separately enhances their flavor and aroma in the soup.
- Adjust the amount of red pepper flakes and chili oil to control spiciness according to preference.
- Use fresh watercress and remove thick stems for better texture in the soup.
- Simmering for an extended time tenderizes the pork and develops deep flavor in the broth.