Description
This Yunnan Rice Noodles Soup is a comforting and flavorful Chinese dish featuring silky rice noodles in a savory chicken broth enriched with ground pork, garlic, ginger, and a perfect balance of soy sauce and rice vinegar. Garnished with fresh bean sprouts, napa cabbage, scallions, cilantro, and optional boiled eggs and lime wedges, this hearty soup offers a delightful combination of textures and tastes that warms you from the inside out.
Ingredients
Scale
Main Ingredients
- 8 ounces dried or fresh Yunnan-style rice noodles (or wide rice noodles)
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 1/2 pound ground pork or chicken
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil (optional, for heat)
- 1/2 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 cup bean sprouts
- 1 cup napa cabbage, thinly sliced
- 1/2 cup scallions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 hard-boiled eggs, halved (optional garnish)
- Lime wedges, for serving
Instructions
- Prepare Noodles: Cook the rice noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking, then set aside until ready to serve.
- Brown the Meat: Heat the vegetable oil in a large pot over medium heat. Add the ground pork or chicken and cook until thoroughly browned, breaking it up as it cooks to ensure even browning.
- Sauté Aromatics: Stir in the minced garlic and ginger into the browned meat and sauté for 1 to 2 minutes until fragrant, releasing their aroma and flavor into the meat mixture.
- Add Broth and Seasonings: Pour the chicken broth into the pot and bring it to a boil. Add soy sauce, rice vinegar, optional chili oil for heat, white pepper, and sugar. Stir well to combine all flavors. Reduce the heat and let the broth simmer gently for 10 to 15 minutes, allowing the flavors to fully meld.
- Cook Vegetables: Add the thinly sliced napa cabbage to the simmering broth and cook for an additional 2 to 3 minutes until the cabbage is just softened but still retains a bit of crunch.
- Assemble and Serve: Divide the cooked rice noodles evenly among serving bowls. Ladle the hot broth and meat mixture over the noodles. Garnish with fresh bean sprouts, scallions, chopped cilantro, and halved hard-boiled eggs if desired. Serve immediately with lime wedges on the side for added brightness.
Notes
- For the best texture, use fresh Yunnan-style rice noodles if available, as they are silkier than dried ones.
- This soup is highly customizable; consider adding mushrooms, tofu, or bok choy for extra nutrition and flavor.
- Adjust the spiciness by increasing the chili oil or adding chili paste to taste.
- For a vegetarian version, substitute ground meat with plant-based alternatives and use vegetable broth instead of chicken broth.
