asian rice noodle soup

How To Make asian rice noodle soup

• 
  1

  First thing we are going to do make the stock. Add 2 quarts of water to a medium sized pot and stir in the pork flavoring and bring to a simmer. While that is coming up to a simmer, lay the Arabiki sausages on a cutting board and prick each sausage with a fork along the length of each sausage, this prevents them from bursting open and releases some of the fat to also flavor the stock.
• 
  2

  After the water comes to a simmer, add the sausage. Simmer for about 20 minutes. After 20 minutes, remove the sausage with a slotted spoon to a bowl. Set the sausage aside.
• 3

  While the sausage is simmering, prep the remaining ingredients. For the Shiitake mushrooms, I used a Japanese cutting technique called Sogigiri, which is an angle slicing cut - remove the stems, quickly rinse the caps, place the caps stem side down, then slice each cap at a 45 degree angle, the purpose of this is to give a large surface area to provide even cooking. For the White Crab mushrooms, simple cut the root section off, quickly rinse, then chop the bundle into 3 sections.
• 
  4

  After the sausage comes out of the pot, another quart of water, bring the stock to a boil and add the garlic and ginger slices. Boil for about 3-5 minutes then add the rice noodles and reduce the heat slightly as they will foam up. I used flat rice noodles, these are not known as wide noodles, just flat, wide rice noodles can be 1/2 to 1 inch wide and those are normally bought fresh, not dry.
• 
  5

  When the noodle are about half cooked, you will see them expand in width and thickness, go ahead and add the mushrooms.
• 
  6

  When the noodles are tender, stir in the spring onion or chives and simmer for another 2 minutes then remove from heat. Taste and season with salt and white pepper as desired.
• 7

  Cut the Arabiki sausages in half at an angle, and slice the eggs in half lengthwise.
• 
  8

  Ladle soup into bowls, place 4 sausage pieces on the side (2 links), and place 2 pieces of egg, cut side up, on the side as well. Enjoy.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card