This is the easiest noodle soup I’ve ever done… but don’t think the flavour suffers as a result! A quick and simple broth, taken to another level with smoky bacon, onions and crisp vegetables, and served with tender noodles. Delightful!
Japanese Tanmen Bacon Noodle Soup
200g (7.5 oz) thinly sliced bacon
½ cup thin slices carrot
6 wombok (napa cabbage) leaves, cut into bite-sized pieces
5 pieces wood ear mushrooms, trimmed and cut into bite-sized pieces
¼ cup bean shoots
3 spring onions (scallions), cut into batons
2 tbsp sake (optional)
8 cups chicken stock
800g (1.7 lb) cooked noodles
- Heat a large wok or frying pan over medium-high heat. Add the bacon and cook for 3-4 minutes or until just starting to colour. Add the carrot and stir-fry for half a minute. Then add the cabbage and mushrooms and stir-fry for another half a minute. Then add the bean shoots and spring onions and stir-fry for another minute or until the vegetables are tender but the carrot and cabbage still has some crunch. Add the sake. And then add the chicken stock. Simmer for 2 minutes to allow the flavours to infuse.
- Divide noodles among serving bowls and ladle over the soup.
