• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese

Tiny Urban Kitchen

menu icon
go to homepage
  • About Me
  • Travel
  • Recipes
  • Michelin
  • Subscribe
  • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Travel
    • Recipes
    • Michelin
    • Subscribe
    • Taiwanese
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Ecriture Hong Kong
      Unexpectedly Closed: Écriture Hong Kong (2 Michelin Stars)
    • 凹糟管 Aozao Restaurant
      Aozao Guan 凹糟館 - Modern Yunnan Cuisine in Kunming, China
    • Kunming China
      Two Days in Kunming Yunnan China
    • Xishuangbanna Yunnan China
      Xishuangbanna: Hani Minority Food
    • Gaozhuang Night Market Xishuangbanna 告莊夜市
    • Xishuangbanna Yunnan China
      Xishuangbanna - Dai Cuisine & Culture
    • Restaurant 摩 Mora, Hong Kong - Vicky Lau
      Restaurant Mora 摩 Hong Kong by Vicky Lau
    • Guilin Yangshuo China
      Guilin Yangshuo Food + Lodging Report
    • Guilin Yangshuo China
      Guilin & Yangshuo China Trip Report
    • Hangzhou West Lake China
      Hangzhou China Trip Report
    • Wild Mushroom Hot Pot Yunnan
      Poisonous(?) Mushroom Hot Pot in Yunnan
    • jian Shui Yunnan China
      Foreigners Navigating Post-Pandemic Travel in China During Chinese New Year
    Home » Cuisine » Asian » Taiwanese

    Published: Nov 16, 2008 · Modified: Oct 24, 2014 by Jennifer Che

    Ro Geng Mian (Ba Genh) - Pork, Bamboo, and Mushroom Noodle Soup

    RoGengMian (4 of 6)

    One of Bryan's favorite Taiwanese dishes is the pork noodle soup shown above. This very common Taiwanese dish is called "Ba Genh" in Taiwanese, or "Ro Geng Mian" in Mandarin, and consists of pork and fish paste nuggets in a thick soup flavored with black vinegar (or Worcestershire sauce), white pepper, mushrooms, and lots of cilantro.

    This recipe is adapted from Taiwanese Homestyle Cooking by members of NATWA

    Ingredients
    6-10 dried mushroom pieces
    ½ lb pork butt or shoulder (can also use ground pork)
    ½ cup sliced bamboo shoots
    ½ lb prepared fish paste
    6 cups water
    2 teaspoon salt
    1 teaspoon sugar
    ------------------------------------
    Marinade

    1 T soy sauce
    1 egg, beaten
    1 t salt
    1 T sesame oil
    ------------------------------

    Soup flavoring
    1 T minced garlic
    ½ t sesame oil
    ¼ t white pepper (can add more to taste)
    1 ½ T Worcestershire sauce
    ½ cup cilantro (coarsely chopped)
    ------------------------------
    Mix 4T cornstarch with 4 T water and mix to form a milky liquid.

    RogenMianIngredients
    click image to see larger image

    Preparation

    Wash 6-10 dried mushrooms and soak in hot water until soft (about 10 minutes). Slice to desired size.
    Drain and rinse ½ cup of sliced bamboo shoots.

    1) Cut up about ½ lb of pork butt into ½ inch pieces.

    2) Mix the pork together in a bowl with the marinade and marinate for at least 2 hours.

    After marinating, mix the pork with the fish paste (available in the freezer sections of a lot of Asian grocery stores. I have bought this both at Super 88 and also at C-Mart).

    Combine in a pot the water (6 cups), salt (2 tsp), sugar (1 tsp), mushrooms, and bamboo shoots. Bring the pot to a boil. Form a ~1 inch "nugget" with a piece of pork and some fish paste and drop it into the boiling water.

    Boil until all the pork nuggets are floating. The soup will look a little something like this:

    At this point, you can do one of two things. If you want the thick soup by itself, stir the thickener into the soup and bring to a boil. You can then add the soup flavoring agents. Feel free too adjust the flavors to taste. Serve with chopped cilantro on top.
    IMG_1273
    Alternatively, you can boil some noodles and add it to the soup. I used fresh noodles (purchased from the refrigerator section of Asian supermarkets). Because fresh noodles give off a lot of starch, I was able omit the thickening agent since the soup was already pretty thick once I added the noodles.
    Final product with noodles!
    RoGengMian (4 of 6)
    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

    More Noodles

    • Quick & Easy Taiwanese Beef Noodle Soup (in a pressure cooker!)
    • Heart Shaped Bacon Wrapped Pork Loins (with yuzu noodles & 65 degree sous vide egg)
    • Pad Thai (Phat Thai)
    • "Homemade" Rokurinsha Ramen (Tsukemen)

    Recent Posts

    • Unexpectedly Closed: Écriture Hong Kong (2 Michelin Stars) October 10, 2023
    • Aozao Guan 凹糟館 - Modern Yunnan Cuisine in Kunming, China October 8, 2023
    • Two Days in Kunming Yunnan China October 7, 2023
    • Xishuangbanna: Hani Minority Food September 10, 2023
    • Gaozhuang Night Market Xishuangbanna 告莊夜市 September 7, 2023
    • Xishuangbanna - Dai Cuisine & Culture September 4, 2023
    • Restaurant Mora 摩 Hong Kong by Vicky Lau August 31, 2023
    • Guilin Yangshuo Food + Lodging Report August 26, 2023

    Primary Sidebar

    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

    More about me →

    logo
    Food Advertisements by

    Explore

    • Recipe
    • Restaurant
    • US Travel
    • World Travel

    Popular Posts

    • jian Shui Yunnan China
      Jian Shui Yunnan Trip Report
    • Jen's Top Restaurants to visit in Boston - 2023 Update
    • I'm Featured in the South China Morning Post! (SCMP)
    • Restaurant Table Paris France
      Restaurant Table Bruno Verjus Paris

    Recipes

    • Appetizer
    • Snacks
    • Meat
    • Vegetables
    • Soup
    • Salad
    • Seafood
    • Noodles

    Recently Traveled

    • Hong Kong
    • France
    • Belgium
    • Boston
    • California
    • United Kingdom
    • Germany
    • Spain

    Support Us

    Recognition


    Featured on the front page
    of the FOOD Section: 2015

    Best Food Blog Awards:
    Restaurant & Dining 2012
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • About Me
    • My Equipment
    • In the Press
    • Project Food Blog
    • Privacy Policy

    Eating Guides!

    Eating & Travel Guides
    Trip Reports
    "Kawaii" (Cute Foods)
    Around the World

    • Pinterest
    • Facebook
    • Instagram
    • Twitter
    • LinkedIn
    • YouTube
    • Mail
    • RSS Feed

    As an Amazon Associate I earn from qualifying purchases.

    Shop at Amazon

    Copyright © 2022 Tiny Urban Kitchen