Changsha-Style Fresh Rice Noodle Soup

I still dream about the inspiration of this simple yet delicious soup, always made with the freshest of rice noodles in the streets of Changsha, the capital of Hunan, which is China’s—and, likely, the world’s—largest rice producer. The secret to my version is letting the cooked noodles steep in the flavorful broth a few minutes before slurping up and savoring. If you don’t have access to fresh flat rice noodles, often sold in the refrigerated section of Asian markets in packages labeled rice sticks, use a wheat-based, eggless, linguine-style fresh wheat pasta instead and cook according to package directions.

MAKES 4 SERVINGS

4 cups reduced-sodium vegetable broth

2 cups water

1⁄2 tablespoon reduced-sodium regular soy sauce

1⁄2 tablespoon dark soy sauce

1⁄2 tablespoon vegetarian oyster sauce

1⁄2 tablespoon Chinese black vinegar or balsamic vinegar

1⁄2 tablespoon chopped fresh ginger

1 teaspoon light brown sugar

1 teaspoon Chinese chili paste, or to taste

1⁄2 star anise

1⁄4 cup chopped fresh cilantro, stems included

1 scallion, white and green parts separated, thinly sliced

1⁄2 tablespoon toasted (dark) sesame oil

8 ounces fresh rice sticks or other fresh flat rice noodles Prepared Hunan pepper sauce (duo jiao) or Fresh Chili Garlic Sauce, to serve

Pickled Chinese Long Beans, chopped preserved vegetables, or chopped fresh cilantro, to serve

In a medium stockpot, bring the broth, water, soy sauces, oyster sauce, vinegar, ginger, sugar, chili paste, and star anise to a boil over high heat. Reduce heat to medium-low and stir in the cilantro and white parts of the scallion; simmer, partially covered, 10 minutes, stirring occasionally. Remove and discard the star anise. Stir in the green parts of the scallion and the sesame oil. Cover and keep warm over very low heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the noodles and cook according to package directions until noodles are just al dente, typically as quickly as 15 seconds to as long as 1 minute, depending on freshness and thickness, stirring once or twice. Drain in a colander and, without rinsing, immediately transfer noodles to the hot broth. Cover, remove from heat, and let steep 5 minutes. Using tongs, place equal portions of the noodles into each of 4 soup bowls. Ladle equal portions of the broth mixture over top. Serve at once, with the garnishes passed separately.

{PER SERVING} (without optional condiments and garnishes) Calories 275 • Protein 12g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 53g • Dietary Fiber 4g • Sodium 753mg

hancheng

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