"Egg Roll in a Bowl" Noodle Soup Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons canola oil
  • 4 ounces shiitake mushrooms, sliced
  • 1-inch knob ginger, peeled and minced
  • 4 cloves garlic, minced
  • 4 scallions, white parts chopped, green parts sliced and reserved
  • 1 pound ground pork
  • ¼ cup Shaoxing rice wine
  • 1 cup shredded Napa cabbage
  • ½ cup shredded carrot
  • 1 tablespoon soy sauce
  • 6 cups vegetable stock
  • 4 ounces dried udon noodles
  • 2 teaspoons sesame oil, for finishing
Directions
  1. Heat the canola oil in a deep pot or Dutch oven over medium heat.
  2. Add the mushrooms and saute until browned and glossy, then remove the mushrooms from the pan.
  3. Add the ginger, garlic, and scallion whites, and saute until fragrant, about 1 minute.
  4. Add the pork and brown while crumbling into small pieces, about 5 minutes.
  5. Once the pork is beginning to stick to the pot, add the rice wine and stir to scrape up any browned bits.
  6. Add the reserved mushrooms, cabbage, carrot, soy sauce, and vegetable stock. Bring to a boil.
  7. Add the noodles and cook until the noodles are tender, about 10 minutes. Do not overcook.
  8. To serve, top with the reserved green scallion pieces and sesame oil.