Pork and Cabbage Noodle Soup

Tender pork and cabbage paired with hearty noodles in a simple flavorful broth.

Pork and Cabbage Noodle Soup

Serves 4

This simple soup has a rich flavorful broth and comes together in under an hour. The addition of star anise makes the soup something special and leaves you wanting more. For homemade noodles you can click here for my recipe.

“Recipe Tips:

1. This soup has the option of being served brothy or slightly thickened. For a brothy soup, follow the recipe as written. For a thicker soup, cook the noodles in the broth. If using packaged noodles, briefly rinse the excess starch off of the noodles under cold water before adding to the soup and cooking per package directions. For homemade noodles, shake off as much extra flour before adding to the soup. Stir the soup occasionally while cooking so the noodles do not stick.”

Ingredients

Broth

1,700 ml (8.5 c) water

454g (1 lb) pork belly or pork neck, cut into bite sized pieces

100g (6) scallions, sliced

100g (1 small) onion, thinly sliced

10g (2 t) ginger, minced

8-10 small dried chilis

1-2 star anise

6 garlic cloves, minced

2.5 T soy sauce

2 T doenjang

1 T gochujang

1 T kosher salt

2 t sugar

.75 t ground white pepper

.5 t MSG – optional

Mix-Ins

1,400g (3 lbs) Napa cabbage, ribs cut into 1 in pieces and leaves cut into 1.5 in pieces - ribs and leaves kept separate

300g (2 packages) enoki mushrooms, ends trimmed and torn into small bundles

4 portions homemade or store-bought fresh wheat noodles

Recipe Know-how

1.      Bring a large pot of water to a boil to cook noodles.

Noodles should be cooked and drained right after the soup is finished.

2.      In a large cold pot place the pork.

• Over medium-low heat, cook the pork until the some of the fat has rendered.

If your cut of meat isn’t particularly fatty, add 1 T of vegetable oil.

• Increase the heat and sauté the pork until it has begun to brown.

• Add the scallions, onion, garlic, ginger, chilis and star anise. Sauté 30 seconds longer.

• Add water and remaining broth ingredients. Cover and bring to a boil.

• Reduce to a heavy simmer and cook 10 minutes.

• Add cabbage ribs. Cook 5 minutes.

• Add cabbage leaves and mushrooms. Cook 5-10 minutes longer.

If you prefer the cabbage to be cooked softer, cook for the longer listed time, for cabbage with a slight crunch, cook for the shorter listed time.

• Taste soup for seasoning adjusting as necessary and remove star anise.

3.     Cook noodles. Drain and divide noodles between bowls topping with soup.

4.      Serve.