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Has gluten from:
egg noodle (dry)
Has pasta from:
egg noodle (dry)
Not vegan due to:
Not vegetarian due to:
This recipe has no customizations.
white part for broth, green parts for garnish.
these are usually available in 12oz and 16 oz packages.
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Rinse the pork bones with cold water and simmer them in water under low heat for about 30 minutes until you get rid of the blood in the bones.
Wash the bones again the cold water thoroughly, making sure that you remove any visible cooked blood (can be seen as dark smudges).
Place the pork bones, aromatics (garlic, ginger, white part of scallions, onion) and water in a pot with tight lid, and simmer under low heat for at least 8 hours.
Chill the stock in the fridge until the surface fat becomes solid.
Strain the broth through cheesecloth or paper towel. Refrigerate until use.
Reserve the pork fat and skin around the bones.
Slice the mushrooms lengthwise, and grill until golden brown with some butter and salt.
Place the eggs in boiling water for exactly 7 minutes.
Chill the eggs immediately with ice cold water.
Cook the egg noodles according to the package instructions.
Chop the reserve pork fat, and scallions finely.
Heat up the broth and season with salt (or soy sauce).
Put the noodles in a bowl, ladle broth and top with chopped pork fat, scallions, grilled mushrooms and soft-boiled egg.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 77.8 g
Carbohydrates 111 g
Iron 9.83 mg
Fiber 20.0 g
Calcium 59.8 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.