Pork & Egg Noodle Soup (Kyay Oh) Recipe

Pork shoulder: Thinly sliced to ensure tenderness and quick cooking.

Egg noodles: Cooked separately and added to the soup for texture.

Chicken broth: The base of the soup, providing rich flavor.

Garlic: Minced to infuse the broth with aromatic depth.

Soy sauce: Adds a savory umami flavor to the soup.

Salt: Enhances the overall taste of the dish.

Black pepper: Provides a subtle heat and seasoning.

Green onions: Chopped and added for a fresh, mild onion flavor.

Bean sprouts: Adds a crunchy texture and freshness to the soup.

When slicing the pork shoulder, make sure to cut against the grain. This will help ensure that the meat remains tender and easy to chew. Additionally, when cooking the egg noodles, be sure to rinse them under cold water after draining to stop the cooking process and prevent them from becoming mushy.

• Pork shoulder - Substitute with chicken thigh: Chicken thighs have a similar texture and flavor profile when cooked, making them a good alternative to pork shoulder.

• Pork shoulder - Substitute with tofu: For a vegetarian option, firm tofu can provide a similar protein content and absorb the flavors of the soup well.

• Egg noodles - Substitute with rice noodles: Rice noodles are gluten-free and have a similar texture, making them a suitable replacement for egg noodles.

• Egg noodles - Substitute with zucchini noodles: For a low-carb option, zucchini noodles can be used to mimic the texture of egg noodles.

• Chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• Chicken broth - Substitute with beef broth: Beef broth can add a richer flavor to the soup, though it will change the overall taste slightly.

• Garlic cloves - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for flavor.

• Garlic cloves - Substitute with shallots: Shallots can provide a similar aromatic quality and depth of flavor to the soup.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• Soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and slightly sweeter alternative to soy sauce.

• Salt - Substitute with sea salt: Sea salt can be used in place of regular salt, often with a slightly different mineral content and flavor.

• Salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used as a direct substitute for regular table salt.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste profile.

• Black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick to the soup, though it should be used in smaller quantities.

• Green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Green onions - Substitute with leeks: Leeks can provide a similar flavor and texture when chopped finely.

• Bean sprouts - Substitute with snow peas: Snow peas can add a similar crunch and freshness to the soup.

• Bean sprouts - Substitute with bok choy: Bok choy can provide a similar texture and nutritional value, adding a slight bitterness to the soup.

• Allow the pork & egg noodle soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy noodles and spoilage.
• Transfer the soup into airtight containers. For best results, use containers that are appropriately sized for the amount of soup you have. This minimizes air exposure and helps maintain freshness.
• If you plan to consume the soup within a few days, store it in the refrigerator. The soup will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the soup. Portion the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the pork and noodles.
• Reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.
• Avoid reheating the soup multiple times, as this can degrade the quality of the ingredients and affect the overall taste. Instead, reheat only the portion you plan to consume.
• For added freshness, consider adding a handful of fresh bean sprouts and chopped green onions just before serving. This will give the soup a vibrant, crisp texture.

• On the stovetop: Pour the leftover soup into a pot. Heat over medium heat, stirring occasionally, until the pork and egg noodles are heated through. This method helps maintain the texture of the noodles and the tenderness of the pork shoulder.

• In the microwave: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Be cautious as the broth can become very hot.

• In the oven: Preheat your oven to 350°F (175°C). Place the leftover soup in an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until the soup is thoroughly warmed. This method is great for reheating larger quantities.

• Using a slow cooker: Pour the leftover soup into the slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally. This method is ideal if you have time and want to keep the soup warm for an extended period.

• Adding fresh ingredients: To refresh the soup, consider adding a bit of fresh chicken broth or water if the noodles have absorbed too much liquid. You can also toss in some freshly chopped green onions or bean sprouts just before serving to enhance the flavor and texture.

• Large pot: Used to bring the chicken broth to a boil and cook the pork shoulder and other ingredients.

• Separate pot: Used to cook the egg noodles according to the package instructions.

• Knife: Used to thinly slice the pork shoulder and chop the green onions.

• Cutting board: Provides a surface for slicing the pork shoulder and chopping the green onions.

• Garlic press: Used to mince the garlic cloves efficiently.

• Measuring spoons: Used to measure out the soy sauce, salt, and black pepper accurately.

• Wooden spoon: Used to stir the soup and combine the ingredients.

• Colander: Used to drain the cooked egg noodles.

• Serving bowls: Used to serve the hot soup.

Prep ingredients in advance: Slice the pork shoulder and chop the green onions ahead of time to streamline the cooking process.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Quick-cook noodles: Choose egg noodles that have a shorter cooking time to speed up the preparation.

Minimize cleanup: Cook the egg noodles in the same pot as the soup to reduce the number of dishes.

Batch cooking: Make a larger quantity of the soup and store portions in the freezer for quick meals later.