Taro and Rice Noodle Soup

Steps

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1. 1
   Cut pork into thin strips and marinate with salt, sugar, white pepper, soy sauce, sake, and sesame oil. Wash and soak dried mushrooms in cold water until softened, then cut garlic scapes and chili pepper on the bias, and lightly crush garlic cloves.
   ▶ ≈0:15
2. 2
   Squeeze excess moisture from the softened mushrooms while reserving the soaking liquid, then slice the mushrooms into thin strips. Rinse dried shrimp and pat dry.
   ▶ ≈1:31
3. 3
   Heat a wok with the shallot-infused oil, add garlic, mushrooms, and shrimp, and cook until fragrant with slight browning. Add the marinated pork and stir-fry until cooked through. Season with salt, sugar, soy sauce, and white pepper. Add the white portions of garlic scapes and chili pepper, then deglaze the wok with Shaoxing wine and soy sauce around the edges.
   ▶ ≈2:24
4. 4
   Transfer the cooked ingredients to a cast iron pot, add hot broth, reserved mushroom soaking liquid, and the sake used for soaking shrimp. Add the fried taro, bring to a boil, then reduce to low heat, cover, and simmer for about 20 minutes.
   ▶ ≈3:53
5. 5
   In a separate pot, bring water to a boil and add rice noodles, cooking for about 1.5 minutes for thick rice noodles, then turn off heat and cover to let sit for 10 minutes. (For thin rice noodles, cook just until water returns to boil, then cover and let sit for 3 minutes.)
   ▶ ≈4:34
6. 6
   Once the rice noodles are ready, transfer them to the broth and gently mix. Add clams and cook until they open, then remove from heat.
   ▶ ≈5:10
7. 7
   Sprinkle with white pepper powder, sliced celery, and crispy shallot oil. Ladle into bowls and serve, optionally adding extra shallot oil and white pepper to individual servings.
   ▶ ≈5:49