Deconstructed Siu-Mai Noodle Soup
with Napa cabbage / carrots
Though the flavors of Siu Mai are the inspiration for this soup, it's much more weeknight friendly than filling and steaming your own Chinese dumplings.
Smarts #1: Siu Mai are often filled with a combination of pork and shrimp, so we've used that combination of proteins here. Feel free to only use one or the other if you can't purchase just the amount needed for the soup.
Smarts #2: Chinese egg noodles go well with the flavors of the soup, but we found that even Western-style egg noodles were a great fit.
- Shrimp, peeled and deveined - 8 oz , chopped
- Carrots - 8 oz , diced
- Garlic - 3 cloves , chopped
- Napa cabbage - 12 oz , thinly sliced (this will seem like a lot but will cook down)
- Green onions - 2 stalks , chopped, green and white parts separate
- Oil, cooking - 1 Tbsp
- Pork, ground - 8 oz
- Coriander, ground - 1 tsp
- Sugar - 1/8 tsp
- Stock, any type - 6 cups
- Fish sauce - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Oyster sauce - 1 Tbsp
- Noodles, Chinese-style egg - 4 oz (sub any egg noodle, dried ramen, or spaghetti)
- Lemon juice - 2 tsp
- Chili garlic sauce (opt) - for serving (sub any hot sauce)
When pork is cooked, stir in carrots, garlic, white parts of green onions, ground coriander, and sugar. Cook until fragrant, 3 to 4 minutes.
Pour stock over pork and bring to a simmer. Stir in fish sauce, soy sauce, and oyster sauce.
Simmer pork and stock until the carrots are nearly tender, ~5 minutes.
Next, stir in cabbage and noodles. Bring to a simmer and cook until noodles are tender (check the package for recommended cook time). When there are about 2 minutes left in the cook time, stir chopped shrimp into the soup and let it finish cooking with the other ingredients.
Remove soup from heat and stir in lemon juice.
Taste soup and season with some additional fish sauce, oyster sauce, or lemon juice if needed.
Ladle soup into bowls and top with green parts of green onions. Serve with chili garlic sauce on the side. Enjoy!