Wendell's Chinese Roast Pork Soup

Wendell usually makes this with won bok, but this time he used mustard cabbage. He also added shiitake mushrooms, though the recipe doesn't call for it. Also, you can't see it too good in the picture, but it also has long rice noodles.



This is the recipe Wendell follows, but he doubles or I swear even triples it 'cause we always end up with enough to feed an army.

2 1/2 oz. long rice noodles
1/2 lb. Chinese cabbage
4 cups chicken broth
1 x 1 inch piece ginger, sliced thin
3/4 lb. Chinese roast pork
2 tbs. shoyu
1 tbs. Chinese rice wine
1/2 tsp. sesame oil

Soak the noodles in warm water. Put the chicken broth and ginger in a pot and boil. Add the cabbage and cook for about 3 minutes. Drain the noodles and add to the pot, cook for another 5 minutes. Add cut up roast pork, shoyu, rice wine and sesame oil. Cook for another 3 to 4 minutes.

If you're inclined to make your own roast pork instead of buying it you can check out how to make it here.