A bold, tangy broth with jammy tomatoes, pickled greens, and ground pork — the kind of noodle soup that wakes everything up.
Ingredients
Main
To Finish
Method
Noodles
Soak rice noodles if needed. Boil for 9-11 minutes, then drain and rinse under cold water. Set aside.
Cook the Pork
Season the pork with ginger, salt, and white pepper. Heat oil in a pan over medium-high heat. Add ground pork and cook until the moisture evaporates and the meat is dry. This removes the gamey smell.
Doubanjiang
Add chili bean paste and stir-fry until the oil turns red and fragrant.
Build the Base
Add minced ginger and garlic. When fragrant, add the pickled mustard greens and stir-fry until they release their moisture.
Tomatoes
Add the tomatoes. Cook over medium-low heat until they break down and become thick and jammy. Do not rush this. It is what gives the broth its depth.
The move
The tomatoes should almost melt into the pork. When you see the oil separating and the mixture looks glossy, you are there.
Season
Add soy sauce, chicken bouillon, a pinch of sugar, and salt. Taste and adjust.
Finish & Serve
Bring everything to a boil, add the noodles, and mix well. Finish with chives, cilantro, chilies, and a squeeze of lime. Serve hot.