Taiwanese Noodle Soup (Dairy & Egg-Free)

Ingredients

• 1 lb Pork Shoulder
• 8 cups Water
• 1/4 cup Soy Sauce (light)
• 2 tbsp Rice Wine (Shaoxing)
• 4 slices Ginger (sliced)
• 2 Star Anise
• 1 Cinnamon Stick
• 4 Dried Shiitake Mushrooms
• 1 lb Wheat Noodles
• 2 cups Bok Choy (chopped)
• 1/4 cup Green Onions (chopped)

Instructions

1. 1In a medium pot, bring enough water to cover the 1 lb pork shoulder to a rolling boil over high heat, approximately 212°F (100°C). Carefully add the 1 lb pork shoulder and blanch for 5 minutes. Drain the pork shoulder and rinse it thoroughly under cold running water; set aside.
2. 2In a large heavy-bottomed pot, combine the 8 cups of water, 1/4 cup of light soy sauce, 2 tbsp of Shaoxing rice wine, 4 slices of ginger, 2 star anise, 1 cinnamon stick, and 4 dried shiitake mushrooms. Add the blanched 1 lb pork shoulder to this pot.
3. 3Bring the liquid in the large pot to a rolling boil over high heat, approximately 212°F (100°C). Immediately reduce the heat to low, cover the pot, and simmer gently for 30 to 40 minutes, or until the pork shoulder is very tender and easily pulls apart with a fork. The broth should smell richly fragrant.
4. 4Carefully remove the 1 lb pork shoulder from the pot and place it on a cutting board to cool for 5 minutes. Using two forks, shred the pork shoulder into bite-sized pieces, roughly 1-inch (2.5 cm) in length. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding the 4 slices of ginger, 2 star anise, 1 cinnamon stick, and 4 dried shiitake mushrooms; the broth should be clear and aromatic.
5. 5In a separate medium pot, bring at least 12 cups (2.8 liters) of water to a rolling boil over high heat, approximately 212°F (100°C). Add the 1 lb wheat noodles and cook for 3 to 5 minutes, or until they are chewy but firm to the bite (al dente). Drain the cooked noodles thoroughly in a colander.
6. 6Divide the cooked 1 lb wheat noodles evenly among 4 serving bowls. Top each portion of noodles generously with the shredded 1 lb pork shoulder and the 2 cups of chopped bok choy. Ladle the hot, strained broth over everything in each bowl.
7. 7Garnish each bowl with the 1/4 cup of chopped green onions immediately before serving.

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