Pork Noodle Soup

Pork noodle soup is a staple diet in my parents' house. It's a dish that we could have for breakfast, lunch or even dinner when we didn't feel like having rice. It can be served with any type of Asian noodle. I've even used macaroni and pasta shells when my kids were toddlers. The other great thing about having noodle soup is that you'll be able to satisfy everyone's tastebuds by adding their favourite fishball, porkball, fried beancurd skin, whatever they fancy. Yup, I do try to please even the pickest eater!

Pork Noodle Soup Recipe (Serve 4)

Soup:
1/2 kg bone (pork / chicken / combo)
200g of any Chinese root vege - chinese turnip, kudzu, jicama (optional)
1/2 inch of old ginger

Ingredients:
500g noodle of your choice
A bunch of leafy vegetable (Choy Sum / romaine lettuce)

200g minced pork
200g sliced pork loin
Deep fried garlic mince in oil
Salt, pepper, rice wine, cornflour

Method:

1. Blanch pork/chicken bone for 3 minutes. Sieve away the scum and place bone, root vege and ginger into a stock pot with 3 litre water. Boil soup for 2 hours.
2. While waiting for soup, marinade both minced and sliced pork with fried garlic mince, salt, a few dash of pepper, 1/2 tsp rice wine and 1 tbsp of cornflour.
3. Just before serving, blanch noodle till cooked. Place in a serving bowl.
4. Sieve some soup into a separate small pot. Bring to boil. Place enough pork (for 1 pax) into the boiling soup and stir well. Add vegetable. After 2 min, pour soup onto the noodle in the serving bowl. 
5. Add 1 tsp of deep fried minced garlic on top before serving.