Rice Noodle Soup

This is the meal my family would have in those day when you are tired to think of the dishes to cook for lunch. It is extremely fast, all the ingredients get chopped up first, and when everything boil, you are ready to eat. I called it one-pot comfort food, whether you’re eating alone or feeding a crowd.


  • 1 packet of rice noodle/vermicelli (soak with water to soften)
  • broth
  • shallots, sliced into rings
  • shittake mushroom, half (steep with warm water to soften)
  • pork, cut into thin slices
  • choy sum or bok choy
  • 2 tbs oil

(Note: I don’t give precise measurement for the ingredients because it depends on personal favor and amount of person eating.)

Fry shallot in hot pan with oil until golden brown, reserved some to sprinkle on soup later. Pour broth into the pan, and throw in the mushroom, season well. When the soup started to bubble, put in the remaining ingredients according to its cooking time, so pork goes in first, vegetable and finally the noodle. Cook for another minute and it is serve.

If you are not having it right away, prepared the soup ahead, so when you want to eat it, just reheat the broth and cook the rest. This recipe is pretty versatile, you could go with whatever in the fridge, or even change the flavor of broth if wished.


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