Pork Tendon Bone Noodle Soup. Find Deals on Pork Bone Soup in Groceries on Amazon. If you have a pressure cooker, boil it for less than half the time. Taste the soup and adjust accordingly.
Taste the soup and adjust accordingly. In a Dutch oven, saute celery and onion in oil until tender. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. You can have Pork Tendon Bone Noodle Soup using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Pork Tendon Bone Noodle Soup
- It’s 1/4-1/2 of k Pork bones with meat /tendon.
- Prepare 1 of pork bullion broth cube.
- It’s 1 of onion, sliced.
- You need 2-3 of garlic cloves, crushed.
- Prepare 3 of bay leaves.
- You need 1/2 tsp of salt.
- It’s 1/2 tsp of pepper.
- You need 2-3 cups of water.
- Prepare 1/4-1/2 of cabbage, quartered.
- Prepare 1 handful of green beans.
- You need 5 pcs of marble potatoes.
- Prepare 1 handful of fresh egg noodles.
Stir in broth, water and soy sauce. Stir in noodles, carrot and bell pepper. Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat.
Pork Tendon Bone Noodle Soup step by step
- In a pot boil the first 8 ingredients together for 1-1.5 hours with lid. If you have a pressure cooker, boil it for less than half the time..
- Taste the soup and adjust accordingly. Add 1/4-1/2 c water if too salty or soup has reduced a lot. Add the potatoes. Boil another 10 minutes..
- Add the cabbage and beans, just on top, and cover for another 5 minutes..
- Drop in the egg noodles and cover for another 3-4 minutes. Turn off heat and serve immediately..
- If not serving immediately, remove noodles and veggies and place in a separate container. Combine with hot soup when ready to serve..
Add pork mixture; season with salt and pepper and cook,. Place the cooked noodles in bowls. Divide the tendon among the three bowls and add a bone at the center (remember, that contains marrow). Garnish the beef tendon noodle soup with cilantro, scallions and fried shallots. Add the tendons, onion, garlic, ginger, bay leaves, star anise, cinnamon and peppercorn to the bones.
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