Recipe
Taiwanese Misua-Style Somen
A thick, bonito-scented broth topped with five-spice pork — Taiwan's night-market favorite, made easy at home.
Ingredients2 servings
Aseasoning mix
Bsoup seasoning
Cstarch slurry
Tap each ingredient to check it off as you cook.
Directions
Put the pork, leek greens and 800 ml water in a pot over medium heat. Skim when it boils, then simmer 5 minutes on low. Strain, separating the broth and the solids.
Move the pork to a frying pan, add A and stir-fry until the liquid is gone.
Return the broth to the pot over medium heat and season with B.
Boil the somen for 4 minutes, rinse well in cold water and drain.
Add the somen to the broth and simmer about 3 minutes. Stir in mixed C and bring to a boil to thicken.
Serve topped with the pork and cilantro.
Tips for success
- A broth rich in bonito flavor is the key.
- Five-spice powder gives the Taiwanese taste. Cinnamon or Japanese sansho pepper also work.
- In Taiwan it is often made with intestines or oysters; ground pork keeps it simple.
