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Yunnanese-Style Pork and Rice Noodle Soup

Yunnanese-Style Pork and Rice Noodle Soup

This popular pork and noodle soup from Yunnan province builds flavor fast, with a big boost from finishing condiments.

By Laura RussellApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes

The Yunnan province in Southwestern China is famous for its rice noodles. One of the most popular soups, known as “small pot noodles,” traditionally is served in individually sized clay pots, and diners garnish as they wish. To simplify preparation, we cook ours in one pot. Typically, the soup includes round rice noodles that are about the thickness of spaghetti or a little thinner. Look for Chinese noodles labeled Guilin or JiangXi or equivalently sized Vietnamese rice noodles; gluten-free rice-based spaghetti also works well. Be sure to use red miso, which is darker in color and saltier than white miso, as the latter would make the soup too sweet. Condiments really enhance the dish, so add a drizzle of chili oil and a splash of vinegar and soy sauce to taste. If you can find pickled cabbage or mustard greens in an Asian market, chop some up for a tangy garnish.

Tip

Don’t reheat the cooked noodles in the soup until just before serving; otherwise, they’ll soak up too much broth.

Ingredients
  • 12

    ounces green cabbage, cut into ½-inch ribbons (about 5 cups)

  • Kosher salt

  • 1

    pound ground pork

  • 6

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • 5

    tablespoons soy sauce, divided, plus more to serve

  • 10-12

    ounces round rice vermicelli (see headnote)

  • 2

    teaspoons plus 1 tablespoon grapeseed or other neutral oil

  • 2

    tablespoons red miso (see headnote)

  • 2

    tablespoons dry sherry or Shaoxing wine

  • 1

    bunch scallions, white parts cut to 1-inch lengths, green parts thinly sliced, reserved separately

  • 1

    quart low-sodium chicken broth

  • 1 ½

    teaspoons Chinese black vinegar or balsamic vinegar, plus more to serve

  • Chili oil, to serve

Step 1

In a medium bowl, combine the cabbage and 1 teaspoon salt; using your fingers, rub the salt into the cabbage. In another medium bowl, stir together the pork, garlic, ginger, 1 tablespoon soy sauce and 2 tablespoons water. Set the cabbage and pork aside.

Step 2

Bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander and rinse under cold water until completely cooled, then drain again. Toss with 2 teaspoons neutral oil; set aside.

Step 3

In the same pot over high, heat the remaining 1 tablespoon neutral oil until shimmering. Add the pork mixture and cook, breaking it into small pieces, until starting to brown, 5 to 6 minutes. Stir in the miso until incorporated, then stir in the remaining 4 tablespoons soy sauce, the sherry and the scallion whites. Add the broth and 2 cups water. Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, for 10 minutes.

Step 4

Squeeze the liquid from the cabbage back into the bowl; discard the liquid. Add the cabbage to the pot and cook, uncovered and stirring occasionally, until tender, about 7 minutes. Add the noodles and cook, stirring, until heated through, about 1 minute.

Step 5

Off heat, stir in the vinegar, then divide the soup among 4 serving bowls. Sprinkle with the scallion greens and a generous drizzle of chili oil. Serve with additional soy sauce and vinegar.

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