Eggflower noodle soup

Name: Eggflower noodle soup
Yield: Serves four
Cuisine: Chinese
Ingredients: 1 tsp salt; 4 cups chicken stock; 1 tbsp shaohsing rice wine or dry sherry; 2 tbsp soy sauce; 350 g (11 oz) fresh flat egg noodles; 1 tbsp shaohsing rice wine or dry sherry; 1 tbsp cornflour, mixed with 1 tbsp water; ½ cup ham, sliced into thin strips; 2 eggs, beaten; 1 tbsp cornflour, mixed with 1 tbsp water; ½ tsp pepper; 1 tsp sesame oil; 3 spring onions, green part only, finely sliced; 300 g (10 oz) pork belly; ¼ cup dried wood fungus; 8 dried shiitake mushrooms; 2 tbsp peanut oil; 1 tbsp minced fresh ginger; ½ cup bamboo shoots, cut into matchsticks

Preparation info

Serves
four

Difficulty
Medium

Appears in

Noodle

By Terry Durack

Published 2002

About

This is a serious version of good old chicken and sweet corn soup, but without the chicken and the sweet corn. Poetic cooks insist the threads of egg look like chrysanthemum petals, but it is perfectly all right if they just look like threads of egg.

Ingredients

300 g (10 oz) pork belly
¼ cup dried wood fungus</

Asia
China
Soup
Noodles
Beijing

Method

Put pork belly in a saucepan, cover with cold water and bring to the boil. Skim off any nasty stuff, reduce heat and simmer for 45 minutes. Turn off the heat and leave pork in the liquid to cool.

Soak the wood fungus and mushrooms separately in hot water for about an hour. Drain and rinse well, then cut into thin strips, discarding any stems.

Cut the cooled pork into thin strips