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Chef’s RECIPE@ホーム

Cantonese style egg noodle soup (pork/squid broth)

Dried Fish

Other Noodle


This noodle soup is perfect for cold weather. This broth is versatile and can be used for many different dishes. This soup can be eaten with Chinese bbq pork, roasted duck, or even wonton dumplings.

Processed seafood used


Jonathan Ho. After studied Chemistry in college, quickly fell in love with cooking. He has been cooking professionally for almost 10 years, ranging from fast casual to fine dining. Currently he's working as a private chef.

Serving 3-4
Cooking time
150 min
Total servings
Serving 3-4
Cooking time
150 min


Pork neck bones
White vinegar
1/4 cup
Dried squid
Ginger (charred)
1 large
Onion (cut in half and charred)
Star anise pods
Fish sauce
150 g
White sugar
Yellow egg noodles
4 bags
Chinese bbq pork(also goes well with roasted duck or wontons)
Green onion(sliced on angle)
Sesame oil


  1. Rinse 1.5lb of pork neck bones under water and place into a pot and cover with water and ¼ cup of white vinegar. Bring to a boil.
  2. Dump this into a colander and rinse the bones of scum. Clean the pot and place bones back in and fill with 4 qts of water, charred ginger, charred onion, carrot, daikon, dried squid, a pinch of salt, and 2 star anise pods.
  3. Simmer for around 2 hours or until the meat is tender. Remove any scum that floats to the top and discard to ensure the broth is clean, golden and clear in color.
  4. Once meat is tender, strain the broth into another pot and season with ~150g fish sauce and 50g white sugar. Reserve the bones and pick the meat off to use in another dish. Discard the vegetables and aromatics.
  5. Boil a pot of water to cook the egg noodles in. Cook according to package.
  6. To serve, place egg noodles into bowl and ladle broth over noodles. Garnish with Chinese style bbq pork or protein of choice like roasted duck or wonton dumplings, green onions and drizzle of sesame oil.