Taiwanese Rice Noodle Soup (Mi Fen Tang)

Ingredients

• 8 oz Rice Noodles (Mi Fen)
• 1 lb Pork Tenderloin
• 6 cups Vegetable Broth
• 6 large Dried Shiitake Mushrooms
• 1 medium Carrot
• 3 stalks Green Onions
• 2 cloves Garlic
• 1 inch Ginger
• 1 tbsp Fish Sauce
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper
• 1 tbsp Soy Sauce
• 1 head Bok Choy

Instructions

1. 1Place the 8 oz of Rice Noodles in a large bowl and cover them with warm water. Let them soak for 15 minutes until they are softened. Drain the noodles completely and set them aside.
2. 2Prepare the aromatics: Peel and mince the 2 cloves of Garlic. Peel and finely grate the 1 inch of Ginger. Finely chop the 3 stalks of Green Onions, separating the white parts from the green tops.
3. 3Prepare the vegetables and pork: Wash the 1 head of Bok Choy and cut it into 1-inch pieces, keeping the leaves and stems separate. Peel the 1 medium Carrot and slice it into thin rounds. Cut the 1 lb Pork Tenderloin into 1/2-inch thick slices.
4. 4Heat 1 tsp of Sesame Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the minced Garlic, grated Ginger, and the white parts of the Green Onions. Sauté for 1-2 minutes until they smell fragrant, being careful not to burn them.
5. 5Add the sliced Pork Tenderloin to the pot. Cook, stirring occasionally, for 5-7 minutes until the pork is browned on all sides. The pork should reach an internal temperature of 145°F (63°C).
6. 6Pour in the 6 cups of Vegetable Broth. Add the 6 large Dried Shiitake Mushrooms (whole), the sliced Carrot, and 1 tbsp of Soy Sauce. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
7. 7Add the Bok Choy stems to the pot and simmer for 3 minutes. Then, add the Bok Choy leaves and simmer for another 2 minutes, or until the Bok Choy is tender-crisp.
8. 8Stir in the drained Rice Noodles, 1 tbsp of Fish Sauce, and 1/4 tsp of White Pepper. Cook for 2-3 minutes, stirring gently, until the noodles are heated through.
9. 9Serve the Taiwanese Rice Noodle Soup immediately in bowls. Garnish with the reserved green tops of the Green Onions.

Substitutions

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