A bowl of Noodles in soup soup with shredded meat and mushrooms warmed to the stomach
A warm and comforting homemade mushroom and shredded pork noodle soup is made with fresh noodles, lean pork, shiitake mushrooms, and greens through marinating, stir-frying, and simmering, resulting in tender meat, rich mushroom flavor, and a soothing broth.
In the early morning or busy evening of autumn and winter, I look forward to a bowl of hot Noodles in soup. The bowl of mushroom and shredded meat Noodles in soup shared today does not need complex condiments, but can boil the homely taste to the extreme. The meat shreds are tender enough to melt in the mouth, the freshness of shiitake mushrooms is fully dissolved in the soup, the noodles absorb the soup, take a sip, and the warmth rushes from the tip of the tongue to the stomach, making people feel so comfortable that they can't help but squint their eyes.
Make one serving and prepare 150 grams of fresh noodles. For those who have a large appetite, you can increase it appropriately. 100g lean meat, choose tenderloin or foreleg for a more tender taste. 5 shiitake mushrooms, fresh shiitake mushrooms are the best. If dried shiitake mushrooms are used, the aroma will be stronger after soaking. One green vegetable, cilantro, Shanghai green or oil lettuce can all be used to enhance the refreshing sensation. In terms of auxiliary materials, 2 scallions, partially cut into sections and partially chopped; 1 piece of spicy rice, you can choose according to your taste, if you don't want to eat spicy, you can skip it. The seasoning requires 2 tablespoons of soy sauce, a little pepper, half a tablespoon of starch, 1 tablespoon of salt, and an appropriate amount of cooking oil. In addition, prepare 600 milliliters of boiling water.
Marinate the shredded meat first, this is the crucial step. Wash lean meat and cut it into evenly thick and thin shreds. Place it in a bowl, add 1 tablespoon of fresh extract, a little pepper to remove fishy smell, half a tablespoon of starch to mix well, and finally pour half a tablespoon of cooking oil to lock in the moisture. Let it stand and marinate for 10 minutes. The shredded meat stir fried in this way will be more tender and smooth, and less likely to burn wood.
Then proceed with processing the side dishes. Wash the shiitake mushrooms, remove the stems, and slice them thinly; Wash and drain the vegetables; Cut a portion of scallions into sections for stir frying and a portion into small pieces for final decoration; Cut the millet into circles for later use.
Then stir fry the ingredients until fragrant. Heat the wok and cool the oil. After the oil is hot, add the marinated shredded meat and quickly spread it with chopsticks. Stir fry until the surface changes color, then immediately remove to avoid aging from prolonged frying.
No need to wash the pot, use the bottom oil in the pot, add chopped scallions and spicy rice balls, stir fry over low heat until fragrant. Then add sliced shiitake mushrooms, turn to low heat and continue stir frying until the mushrooms become soft and the aroma is released. The freshness of shiitake mushrooms is the soul of the soup base.
Afterwards, pour 600 milliliters of boiling water into the pot, bring to a boil over high heat, add 1 teaspoon of salt and 1 teaspoon of light soy sauce for seasoning. There is no need to add too much seasoning here to avoid masking the original flavor of the ingredients. Add fresh noodles and gently stir with chopsticks to prevent sticking. Cook over medium heat for about 4 minutes, adjusting the specific time according to the thickness of the noodles. Once the noodles float up, they are basically cooked.
Finally, add the vegetables and cook for 30 seconds to 1 minute until the leaves turn soft and green, then turn off the heat. Take out Noodles in soup, sprinkle with scallions, and make a bowl of steaming Noodles in soup with mushrooms and shredded meat.
If you want to make the shredded meat more tender, adding cooking oil during marinating can form a protective film on the surface, making it less likely to lose water when stir frying; Stir fry quickly, once the color changes, take it out, and then continue to heat it with the heat from the bottom of the soup. To make the soup base fresher, shiitake mushrooms must be stir fried in advance until soft and fragrant, and then boiled in water so that the freshness can fully blend into the soup; Boiling noodles with boiling water makes them cook faster and more chewy. When there are no fresh noodles, hanging noodles can be used as a substitute, and the cooking time can be extended by 1 to 2 minutes; If you like the rich taste, you can add a little oyster sauce when stir frying shiitake mushrooms; If you don't want to eat spicy food, just skip the millet spiciness without affecting the overall freshness.
Serve a bowl while it's hot, take a sip of soup first, the freshness of shiitake mushrooms and the aroma of shredded meat will spread in your mouth, then take a bite of noodles wrapped in soup, your stomach will warm up, and fatigue will slowly heal. Try this method and easily replicate the good taste of home life at home.
