Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 lb. ground pork
- 2 tbsp. vegetable oil
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 4 cups chicken broth
- 1 cup water
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 2 cups bok choy, chopped
- 2 green onions, thinly sliced
- 1/4 cup cilantro leaves
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon.
3. Add the minced garlic and ginger to the pot and cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth and water. Add the soy sauce, oyster sauce, sugar, salt, and white pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
5. Add the chopped bok choy to the pot and cook for 2-3 minutes until wilted.
6. Divide the cooked rice noodles among four bowls. Ladle the soup over the noodles.
7. Garnish each bowl with sliced green onions and cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the pork, then simmer on low heat.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 46g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Baby spinach or kale can be used instead of bok choy.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Top each bowl with a soft-boiled egg for added protein.
- Use udon noodles or soba noodles instead of rice noodles.
Tips and tricks:
- To prevent the rice noodles from sticking together, rinse them under cold water after cooking and toss them with a little bit of oil.
- For a spicier soup, add a few dashes of hot sauce or chili flakes.
- Make a double batch of the soup and freeze the leftovers for an easy meal later on.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with sliced green onions and cilantro leaves.
Garnishes:
Sliced green onions and cilantro leaves.
Pairings:
Serve the soup with steamed dumplings or potstickers for a complete meal.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too salty, add a little bit of water to dilute it.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Make sure to cook the ground pork thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Guo Bao Noodle Soup is a popular street food in China, particularly in the Sichuan province. It is a comforting and hearty soup that is perfect for cold weather.
Flavor profiles:
The soup is savory and slightly sweet, with a hint of spice from the white pepper. The bok choy adds a fresh and slightly bitter flavor, while the cilantro and green onions add a bright and herbaceous note.
Serving suggestions:
Serve the soup hot and garnished with sliced green onions and cilantro leaves.
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Region: Chinese