Spicy Noodle Soup

We had a blessed winter so far – the average temperature in December was about 50 Fahrenheit degrees. But the weather started to get colder and colder. It’s time to have something spicy to warm up the body. I’ve posted some spicy Chinese food recipes before, such as hot spicy crab and hot spicy chicken nuggets. But if you prefer soup, today’s recipe may be a good one to start.

The special ingredient in this noodle soup is soybeans. Soybeans is the “king of beans”, also called “plant meat”, or “green cow”. It has the most abundant nutritional value. The dry soybeans contains 40% high quality protein.  Modern nutrition research shows that the protein in 0.5 kg of soybeans is equivalent to more than 1 kg lean pork, 1.5 kg eggs, or 6 kg milk. In addition, it contains vitamin A, B, D, E and calcium, phosphorus, iron and other minerals. Soybean milk and tofu have become more and more popular in our daily healthy diet. Now let’s get started to make this delicious spicy noodle soup!

Ingredients:

Gound pork: 200g

Soybean: 10g

Soybean paste: 2 tablespoons

Ginger: 2g

Green onion: 2g

Black pepper powder: 1 tablespoon

Five spice powder: 1 teaspoon

Chinese prickly ash: 1 teaspoon

Sugar: 1 teaspoon

Soy sauce: 2 tablespoon

Cooking wine: 1 tablespoon

Steps:

1. Chop ginger and green onion. Soak soybeans in warm water.
2. Heat up a pan and add oil.  Stir fry the minced ginger and pork until the pork turns white. Add some cooking wine.
3. Add soybean paste and stir fry well with the ground pork.
4. Add black pepper powder, five spice powder, Chinese prickly ash, sugar and soy sauce. 5. Pour a bowl of hot water. Simmer for about 30-40 minutes until the water drys up.
6. Use another pan to heat up some oil. Fry the soy beans till it turns golden brown.
7. The last step is to boil the noodles and vegetable. Once it’s ready, add pork, fried soy beans, mushrooms, and vegetable on the top. Then sprinkle some chopped green onion.

Thanks to Jin’er who created the original recipe and picture.