Yunnan-Style Breakfast Noodle Soup (Mi Xian)

Hello my friends, nowadays we’ll be gonna making Yunnan Style Breakfast Noodle Soup (Ximian). This well-known breakfast in China’s Yunnan Province starts offevolved with crisp rice noodles and floor meat in stripped-down red meat inventory, at that factor gets altered with upwards of twelve fixings. Find crisp rice noodles inside the refrigerated area at most Asian markets.

Yunnan-Style Breakfast Noodle Soup (Mi Xian)

Yunnan-Style Breakfast Noodle Soup (Mi Xian)

What You Will Need




Opened Spoon


Fine-Mesh Strainer


Medium Saucepan


Medium Bowl




For the stock


5 lb. pork bones


1⁄2 tsp. genuine salt


Dark vinegar, for serving


Chile oil, for serving


Chile glue, for example, sambal oelek, for serving


New mint leaves, for serving


Garlic chives (Chinese chives), cleaved, for serving


Cured mustard greens, hacked, for serving


Cured red chiles, daintily cut, for serving


Scallions, daintily cut, for serving


Sesame seeds, for serving


Genuine salt, for serving


MSG, for serving


For the meat and noodles


Genuine salt


3 1⁄2 oz. pork shoulder, daintily cut


Aged chile bean glue (doubanjiang), to taste


1⁄2 lb. ground pork


16 oz. new rice noodles



  1. Make the juices: Fill a huge stockpot most of the way with water and bring to a quick bubble over high warmth. Cautiously include the pork bones and cook, undisturbed, for 5 minutes. Evacuate the bones utilizing an opened spoon and save. Dispose of the fluid. Clear out the pot and spot back on the stove. Include the bones and load up with enough water to cover (around 18 cups). Heat to the point of boiling, at that point decrease to a stew. Cook, undisturbed, until the stock is delightful and diminished, 3 hours. Strain through a fine-work strainer and dispose of the solids (you ought to have 8 cups stock). Use soup promptly, or let cool, at that point chill as long as 2 days.


  1. At the point when prepared to serve, warm the soup over medium-high warmth until any fat has been liquefied. Include 1⁄2 tsp. genuine salt and up to 1 cup water to weaken and extend the stock somewhat.


  1. Make the pork: Meanwhile, fill a medium pan with 2 inches water and heat to the point of boiling. Season with 2 portions of salt and include the pork shoulder. Cook until delicate and never again pink, 3 minutes. Utilizing an opened spoon, evacuate the pork to a bowl (hold the cooking water). Mix in the aged chile bean glue, and spread the bowl with foil.


  1. Heat the cooking water back to the point of boiling and include the ground pork. Cook, breaking it into little pieces with a wooden spoon until simply cooked through, around 3 minutes. Evacuate the ground pork to a different little bowl and spread with foil.


  1. Make the noodles: Add enough extra warm water to the pot to cook the noodles in. Bring to a stew over high warmth, at that point include the rice noodles and cook until delicate, around 30 seconds.


  1. Utilizing tongs, separate the noodles between 4 soup bowls. Gap the juices between the dishes to cover the noodles. Trimming with mint.


Present with the cleaved and ground pork, dark vinegar, chile oil, chile glue, mint, garlic chives, cured mustard greens, cured chiles, scallions, sesame seeds, salt, and MSG for fixing.

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