There are two ways to cook the pork asado component of this comforting noodle soup.
What about the noodles? Egg noodles (flat, round, thick or thin) are traditional but there’s really no earthly reason why you can’t use other Asian noodle varieties. Rice noodles, udon and soba will be wonderful for this noodle dish too.
And the broth? Homemade, please. I used beef broth (made with beef leg bones) but chicken or pork broth will do just fine. I fact, broth made with a combination of beef, pork and chicken bones will be the tastiest of all.
The egg is a must? No, but it surely adds panache to the noodle soup. It was Speedy’s idea. He saw something similar somewhere, he told me about it, I said let’s make it and that was that.
Finally, what about the greens? You can use blanched greens (any variant of Chinese cabbage would be good). Or you can opt for fresh herbs like I did — the Vietnamese classic combination of basil, mint and cilantro.
- 3 to 4 cups bone broth preferably homemade
- 1/2 carrot thinly sliced
- 2 to 3 shiitake mushrooms caps only — read why, thinly sliced
- egg noodles for two cooked according to package directions
- 12 generous slices pork asado Chinese char siu or Filipino style
- 1 hard-boiled egg sliced vertically
- 1 small handful fresh mint
- 1 small handful fresh basil (Thai, holy or lemon)
- few sprigs cilantro
- toasted garlic bits
Heat the broth to simmering. Add the sliced carrot and shiitake mushrooms. Simmer for another two to three minutes.
While the broth simmers, divide the egg noodles between two bowls. Arrange the egg half and sliced pork asado on the side.
Pour in the broth with the carrot and mushroom slices.
Top with fresh mint, basil, cilantro and toasted garlic bits.