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Pork and Noodle Soup with Shiitake and Snow Cabbage

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 15 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1 1/2 oz. medium-size dried shiitake mushrooms
  • 1 cup cold water
  • 6 cups low-salt chicken broth
  • 2 1-inch diameter, 1/8-inch thick slices peeled fresh ginger
  • 1 lb. fresh Shanghai noodles
  • 3 Tbsp. peanut oil or vegetable oil, divided
  • 12-oz pork butt, trimmed, cut into 2-inch long matchstick-size strips
  • 1 Tbsp. Shaoxing wine (rice wine) or dry Sherry
  • 1 Tbsp. soy sauce
  • 1 (6 1/2 oz.) can preserved snow cabbage, well drained
  • 1 cup drained canned bamboo shoots
  • 3/4 tsp. sugar
make it
Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine broth, ginger and reserved mushroom liquid in a large saucepan; bring to a boil. Cover and reduce heat to low. Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.

Heat 14-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Add rice wine and soy sauce. Transfer to plate.

Add remaining tablespoon oil to same wok (pan) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoots and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.
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