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Pork and Noodle Soup with Shiitake and Snow Cabbage

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  • 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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