This soup is originally from Yunnan Province, a region of southwestern China. Because Yunnan is the province with the largest number of ethnic minority groups in the country, the cuisine is varied and defies generalizations. Though, some consider it to be a little closer to Southeast Asian cuisines. This dish is a mildly spicy noodle soup with a hint of sour and plenty of deep flavor. We slightly altered the recipe from the authentic original to use ingredients available at the Co-op.
On the Ingredients:
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
- Chilies are a type of pepper that are spicy, due to capsaicin, a compound found in them. Capsaicin has a lot of interesting possible health benefits, like boosting the metabolism, pain relief, preventing stomach ulcers, and perhaps even fighting cancer. (Read more on the health benefits).
Recipe notes and substitutions:
You can use any rice noodles to make this soup, though some types may require presoaking, which would affect the cooking times. Keep that in mind. We used Tinkyada, which does not require soaking.
Yunnan Rice Noodle Soup
3
servings5
minutes30
minutes1
hour1
hour35
minutesThis soup is originally from Yunnan Province, a region of southwestern China. Because Yunnan is the province with the largest number of ethnic minority groups in the country, the cuisine is varied and defies generalizations. Though, some consider it to be a little closer to Southeast Asian cuisines. This dish is a mildly spicy noodle soup with a hint of sour and plenty of deep flavor. We slightly altered the recipe from the authentic original to use ingredients available at the Co-op. You can use any rice noodles to make this soup, though some types may require presoaking, which would affect the cooking times. Keep that in mind. We used Tinkyada, which does not require soaking.
Ingredients
1/2 lb ground pork
2 tsp rice wine
1 tbsp and 2 tsp tamari (divided)
2 tbsp water
8 oz dried rice noodles
3 tbsp canola oil
2 tsp fresh ginger (grated)
4 cloves garlic (minced)
1-3 fresh or dried red chilies (chopped) OR 1-3 tsp chili flakes
6 cups chicken broth
1/4 tsp sugar OR monk fruit sweetener
3.5 oz mung bean sprouts OR julienned carrots
3.5 oz dark leafy greens (chopped)
salt to taste
1/2 cup cilantro
3 scallions (chopped)
3 tsp lemon juice OR 1/4 chopped sour pickled cabbage or kimchi
Directions
- Combine the pork, rice wine, water, and 1 tbsp of tamari. Mix until the liquid is absorbed. Cover and place in the refrigerator for an hour.
- Cook the rice noodles according to the instructions on the package (may include soaking). Rinse the noodles in cold water to keep them from sticking, and set aside.
- Heat the oil in a soup pot over a medium-high flame. Add the ginger, garlic, and chilies. Sauté for a minute until fragrant, then add the marinated meat. Sauté while stirring frequently until the meat is cooked through.
- Add the chicken broth, sugar, and 2 tsp tamari. Salt to taste and bring to a boil.
- Add the bean sprouts and leafy greens. Bring to a boil again, stir in the noodles, and let them warm up.
- Divide the soup between three bowls. Pour the lemon juice over each (or add the sour cabbage or kimchi) and top with scallions and cilantro. Enjoy!
