Noodle Soup Broth

Name: Noodle Soup Broth
Yield: makes about 3 quarts (12 cups)
Ingredients: 2 pounds chicken backs, necks, or other bony chicken parts; 3 pounds pork neck, spine, and/or leg bones, cut into 2-inch pieces; 4 quarts water; 1 large yellow onion, quartered; Chubby 3-inch piece fresh ginger, unpeeled and smashed with the broad side of a cleaver or chef’s knife; 1-inch chunk yellow rock sugar (about 1 ounce); 1 1/2 tablespoons salt

December 14, 2011

Roughly translated as “useful water”, this versatile broth serves as the basis for many of my Chinese-style noodle soups, including duck soup (page 220) and wonton soup (page 222). While you can use all pork bones, I prefer to combine pork and chicken for a more delicate flavor.

Recipe notes

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