Main ingredients 🥩
thin noodlespork tenderloinlarge cabbagedried shiitake mushroomsbroccoliasparagusgreen oniongarlicgingersoy sauceoyster saucesesame oil
Yeo Kyung-rae's Pork Thin Noodle Soup
A unique and refined soup dish featuring a rich Chinese-style broth simmered with abundant vegetables and pork, served with familiar thin noodles rolled into a comforting bowl.
🙋 Recommended for
- ⭐ Those seeking a special, deeply flavored noodle dish instead of regular janchi guksu or instant ramen
- ⭐ Those who enjoy hearty vegetables and meat served in a warm, clean-tasting broth
Ingredients needed 🛒2 servings
- thin noodles 2 servings
- pork tenderloin 100g
- large cabbage 3 pieces
- dried shiitake mushrooms 2 pieces
- broccoli 1/4 head
- asparagus 2 stalks
- green onion 1/2 bunch
- garlic 3 cloves
- ginger a small amount
- soy sauce 1.5 tablespoons
- oyster sauce 1.5 tablespoons
- cold water (or stock) 600ml
- sesame oil 1 tablespoon
- vegetable oil 2 tablespoons
Recipe 🍳
- Cut large cabbage, dried shiitake mushrooms, broccoli, asparagus, and other vegetables into bite-sized pieces, blanch briefly in boiling water, then drain and set aside.
- Slice pork tenderloin thinly or into strips; slice green onion, garlic, and ginger thinly.
- Heat vegetable oil in a pan, add pork and stir-fry until browned, then add soy sauce for seasoning. Once the color changes, add green onion, garlic, and ginger to release aroma.
- Add the blanched vegetables to the pan and stir-fry together with oyster sauce until evenly coated.
- Pour in cold water and bring to a boil, adjusting seasoning with soy sauce and oyster sauce to achieve balanced broth flavor. Simmer briefly to develop depth.
- Cook thin noodles separately in boiling water, rinse under cold water to stop cooking, then place in serving bowls. Pour the hot broth and solids generously over the noodles to finish.
- Cut prepared vegetables into bite-sized pieces and blanch briefly in boiling water.
- Heat vegetable oil in a pan, stir-fry pork, then add soy sauce and aromatic vegetables for flavor.
- Add blanched vegetables and stir-fry with oyster sauce until well combined.
- Pour in water and bring to a boil, adjusting taste with soy sauce and oyster sauce.
- Place cooked noodles in a bowl and pour hot broth over them to complete.
Cooking tips 💡
- Blanching vegetables before adding them to the broth prevents excessive moisture release, resulting in a cleaner, clearer soup.
- Using thin noodles instead of thick Chinese-style noodles allows the rich, savory broth to penetrate every strand beautifully.
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