Taiwanese Rice Noodle Soup (Mi Fen Tang)

Ingredients

• 8 oz Rice noodles (thin)
• 6 cups Chicken broth (low sodium)
• 6 mushrooms Dried shiitake mushrooms
• 1 medium Carrot, sliced
• 2 cups Cabbage, shredded
• 8 oz Pork tenderloin, thinly sliced
• 1 tbsp Soy sauce (gluten-free)
• 3 slices Ginger, sliced
• 2 stalks Scallions, chopped
• 1/4 tsp White pepper

Instructions

1. 1Place the 6 dried shiitake mushrooms in a medium bowl. Cover them with 2 cups of warm water and let them soak for 30 minutes, or until they are fully softened. Remove the mushrooms from the water, gently squeeze out any excess liquid, and slice them thinly into 1/4-inch pieces; then strain the mushroom soaking liquid through a fine-mesh sieve into a clean bowl and set it aside.
2. 2Pour the 6 cups of low-sodium chicken broth into a large (e.g., 6-quart) heavy-bottomed pot. Bring the broth to a rolling boil over medium-high heat, reaching 212°F (100°C). Add the 6 thinly sliced shiitake mushrooms, the 1 medium carrot sliced into thin rounds, and the 3 slices of ginger; then reduce the heat to medium-low, bringing the broth to a gentle simmer at 190°F (88°C), cover the pot, and simmer for 15 minutes until the flavors have melded.
3. 3Add the 2 cups of shredded cabbage and the 8 oz of thinly sliced pork tenderloin to the simmering broth. Continue to cook for 3 to 5 minutes, or until the pork is no longer pink and reaches an internal temperature of 145°F (63°C).
4. 4Stir in the 1 tablespoon of gluten-free soy sauce and the 1/4 teaspoon of white pepper to season the soup. For a deeper mushroom flavor, you may also stir in up to 1/2 cup of the reserved mushroom soaking liquid.
5. 5While the soup continues to simmer, bring a separate medium pot (e.g., 4-quart) of water to a rolling boil over high heat, reaching 212°F (100°C). Add the 8 oz of thin rice noodles and cook for 2 to 3 minutes, or until the noodles are tender but still firm to the bite; then drain the cooked noodles thoroughly in a colander.
6. 6Divide the drained 8 oz of cooked rice noodles evenly among 4 serving bowls. Ladle the hot soup, including the broth, vegetables, and pork, over the noodles in each bowl, and garnish each with the chopped 2 stalks of scallions before serving.

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