8 quarts (32 cups) water
8 tbsp. Totole chicken powder (or substitute with 8 quarts low-sodium chicken broth)
1/2 bunch cilantro, chopped
4-5 scallions, chopped
1 cup fried shallots
2 8-oz packages imitation crab meat, flake-style (optional)
1 tsp. white pepper
1 tbsp. sesame oil
Sliced soy-braised pork belly* (or substitute with your fav meat, like roast chicken)
6-8 Baby bok choy, halved or quartered (depending on size)
Chopped fresh scallion & cilantro, for garnish
Fresh Taiwanese noodles (or substitute with linguine, fettuccine, whatever noodle you like)
*Recipe for braised pork belly (these can be made ahead and frozen for later use): http://thegrubfiles.blogspot.com/2010/10/red-cooked-pork-hong-shao-rou.html
1. In a large stock pan, add 8 quarts of water, chicken base, 1/2 bunch chopped cilantro, 4-5 chopped scallions, 1 cup fried shallots, 1 pkg. of imitation crab (optional), white pepper and sesame oil, and bring to a boil. Reduce heat to medium low and simmer, uncovered, about 1 to 1 1/2 hours until broth is reduced by half.
2. Blanch halved/quartered bok choy in the soup stock with a strainer about 20-30 seconds. If pork belly is cold or recently defrosted, slice and also blanch in the soup stock for about 20-30 seconds. Remove both to bowl and set aside.
3. Bring a medium pot of water to boil; add fresh noodles and cook 3-5 minutes (add a couple tsp. of vegetable oil to the water to prevent it from boiling over). When al dente, pour noodles into a colander and toss with 1 tsp. of vegetable oil to keep them from sticking together.
4. To serve: Place noodles in a bowl, top with sliced pork belly, blanched bok choy, scallions, cilantro, and pour soup over. Sprinkle with additional white pepper and/or sesame oil if desired.