Pork Noodle Soup Recipe
Make Pork Noodle Soup Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Pork and Aromatics
Noodles & Greens
Garnish & Condiments
Method
Broth
Blanch bones
Put the pork bones in a large pot and cover with cold water. Bring to a rapid simmer over high heat and boil for 8 minutes. This removes blood and impurities. Drain and rinse the bones under cold water and discard the blanching liquid.
Make broth
Return the cleaned bones to the pot. Add 10 cups fresh water, halved onion, smashed garlic, and smashed ginger. Bring to a gentle simmer over medium-high heat. Reduce heat to low so the broth barely simmers. Skim foam and fat from the surface during the first 30 minutes. Add kosher salt and white pepper. Simmer gently for 1.5 to 2 hours, partially covered, to extract flavor.
Season and finish broth
After simmering, remove bones and strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Stir in 2 tablespoons soy sauce and 1 tablespoon rice vinegar. Taste and adjust seasoning with more salt or soy sauce if needed. Keep broth hot over low heat while preparing the rest.
Pork and Aromatics
Marinate pork
Combine the sliced pork shoulder with 1 tablespoon light soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch. Toss to coat evenly and let rest 10–15 minutes. The cornstarch will give a slight velvety texture when seared.
Sear pork
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat until shimmering. Add the marinated pork in a single layer (work in batches if needed) and sear for 1–2 minutes per side until just cooked through and lightly caramelized. Remove pork to a plate and set aside. Any fond in the pan can be deglazed with a splash of broth and added back to the soup if desired.
Noodles & Greens
Cook noodles
Bring a separate pot of water to a rolling boil. Add the dried noodles and cook according to package directions until just al dente (usually 3–5 minutes). Reserve 1/2 cup of the noodle cooking water, then drain the noodles and rinse briefly under warm water to stop cooking if desired. Divide noodles among serving bowls.
Blanch greens and sprouts
In the same boiling water (or briefly in the hot broth), blanch the halved bok choy for 30–45 seconds until bright green and tender-crisp. Briefly blanch the bean sprouts for 15 seconds. Remove and place on top of noodles in each bowl.
Assembly & Garnish
Assemble bowls
Ladle the hot seasoned pork broth over the noodles and greens, dividing evenly among bowls. Add the seared pork slices on top of each bowl. If the broth tastes too strong or reduced, add some reserved noodle water to adjust consistency and salt level.