Fresh Mushroom
Pork Noodle Soup

A comforting, savory noodle soup featuring pan-fried mushrooms with rich released juices, tender marinated pork chunks, and vibrant bok choy in a steaming broth.

Ingredients

• 300 g pork tenderloin
• 200 g fresh white button mushrooms
• 200 g fresh thin noodles
• 1 head green bok choy
• 1 tbsp cooking wine
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 0.5 tsp salt
• 2 stalks green onion
• 2 small chili peppers
• 2 tbsp cooking oil

Instructions

1. 1Cut the pork tenderloin

   

   Place the pork tenderloin on a round wooden cutting board and use a large cleaver to chop the meat into slightly larger chunks.

   Tip: Keep your fingers curled inward while holding the meat to ensure safety during cutting.
2. 2Marinate the pork

   

   Transfer the chopped pork into a patterned bowl, add a spoonful of cooking wine and a spoonful of light soy sauce, mix thoroughly, and let marinate for ten minutes.

   Tip: Marinating the pork with cooking wine helps remove any gamey odors and enhances the flavor.
3. 3Clean and prep the mushrooms

   

   Wash the mushrooms thoroughly and use your hands to snap or remove the stems from each mushroom for later use.

   Tip: Save the mushroom stems to add extra flavor when making broths or stocks.
4. 4Stir-fry the marinated pork

   

   Heat oil in a pan, add the marinated pork chunks, and stir-fry using a wooden spoon until the meat changes color and the surface appears lightly browned. Remove the cooked meat from the pan and set it aside for later use.

   Tip: Ensure the pan is adequately heated before adding the pork to achieve a good sear and lock in juices.
5. 5Pan-fry the mushroom caps

   

   Add a small amount of oil into a pan, place the mushroom caps in, and pan-fry them until their natural juices release and pool inside the caps.

   Tip: Cook them cap-side down first to concentrate the flavorful mushroom juices.
6. 6Cut the cooked mushrooms

   

   Use kitchen scissors to cut the fried mushroom caps into smaller pieces directly inside the cooking pan.

   Tip: Kitchen scissors are a quick and convenient tool for cutting ingredients right in the pan without dirtying a cutting board.
7. 7Add boiling water to mushrooms

   

   Pour clear boiling water directly into the hot pan containing the cooked mushroom pieces. The hot water creates immediate steam and forms a rich, aromatic base for the noodle soup.

   Tip: Using boiling water instead of cold water helps maintain the deep, savory flavor extracted from the pan-fried mushrooms.
8. 8Add noodles to the broth

   

   Take a bundle of uncooked, thin pale noodles and drop them directly into the bubbling mushroom broth. Allow the noodles to submerge and cook evenly in the flavorful liquid.

   Tip: Do not overcook the thin noodles at this stage, as they will continue to soften once the remaining ingredients and seasonings are incorporated.
9. 9Season the noodle soup

   

   Pour dark liquid seasoning, such as light soy sauce and oyster sauce, from a wooden spoon into the bubbling pot of noodles and broth. Mix well to distribute the savory flavors throughout the soup.

   Tip: Add salt gradually along with the soy and oyster sauce to prevent the broth from becoming overly salty.
10. 10Return the cooked pork to the soup

    

    Slide the previously browned chunks of pork from a patterned serving plate back into the boiling noodle soup using chopsticks. Stir everything together so the flavors meld harmoniously.

    Tip: Returning the pork near the end prevents the meat from becoming tough while allowing it to absorb the seasoned broth.
11. 11Add greens and garnishes

    

    Drop fresh green vegetables, such as whole green bok choy, along with chopped green onion and small chili peppers into the hot soup pan just before serving. Cook briefly until the greens are tender-crisp.

    Tip: Add the green vegetables at the very end to preserve their bright color and crisp texture.
12. 12Add Chili Rings

    

    Scatter freshly sliced red chili rings directly into the bubbling pot containing the cooked noodles, vegetables, meat, and seasoned broth to add a touch of spice and vibrant color.

    Tip: Add the chilies just before turning off the heat to preserve their bright color and fresh bite.

Storage & Reheating

Burn It Off

Frequently Asked Questions