16 cups water
6 tbsp. chicken base
1 tsp. sesame oil
1/2 tsp. white pepper
1 tsp. sugar
4-6 large bok choy cabbage, with bottom 1" cut off & reserved for the stock
1 1/3 lbs. boneless pork chops, trimmed of fat and cut into thin strips
2 tbsp. soy sauce
2 tbsp. rice wine
1 tbsp. cornstarch
1 can (about 3 cups) preserved spicy mustard greens, thinly julienned
3 scallions, chopped
4 tbsp. vegetable oil
5 tbsp. water
1 tbsp. sugar
1 tsp. white pepper
2 tsp. sesame oil
1 lb. dried Chinese noodles of your choice (linguine, spaghetti or fettuccine are good substitutes)
1. Combine all the soup base ingredients in a medium stock pot. Add the reserved bok choy stems and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes. Blanch the bok choy leaves in the soup for 1-2 minutes until just done; remove to a bowl and set aside.
2. In the meantime, trim and julienne the pork and toss with the marinade ingredients in a bowl. Cover and marinate for 30 minutes.
3. Julienne the spicy mustard greens and place in a medium bowl. Cover with cool tap water, stir briefly and let soak for 20 minutes (this will remove some of the excess salt). After 20 minutes, pour out the water and squeeze the mustard shreds with your hands to remove as much water as possible. Blot dry with paper towels and set aside.
4. Heat 4 tbsp. oil in a saute pan or wok over medium-high heat. Saute the chopped scallions for a few seconds then add the marinated pork. Cook until the pork is just done. Stir in the shredded mustard greens, then add the seasoning ingredients. Toss briefly until all the ingredients are incorporated, then remove from heat.
5. Cook the noodles according to package directions. Drain & set aside. Add the noodles to the hot soup base just before serving.
6. To serve: using tongs, parcel out the noodles into individual soup bowls, top each with a good helping of the pork and mustard green mixture, garnish with blanched bok choy leaves, then ladle over some of the piping hot soup base.