Broth

2 pigs' feet or one pork shank
1 leek
1 carrot
1 onion
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 bay leaf
1 star anise
1 teaspoon Sichuan pepper
1 teaspoon salt

Pork tenderloin

300g pork tenderloin
2 tbsp. soy sauce
1 tbsp. sesame oil

3 spring onions
100g spinach
2 carrots

300g Asian noodles (I link a recipe below)

Put the broth with shredded vegetables, spices and meat with cold water and simmer for about 1 hour.

Cut the meat into very thin slices. It works best if you freeze it briefly. Marinate the pork tenderloin in soy sauce and sesame oil.

Slice the carrots, wash the spinach and chop the scallions.

When the broth is ready, give it a final taste with salt and or soy sauce. Strain the broth and cook the carrots and noodles in it. Use the sacrificial vegetables and meat elsewhere.

Add all the other ingredients to the broth, the spinach just needs to break down briefly. Divide the broth among bowls.

As a topping I find frozen egg yolk super. Simply freeze eggs for at least 24 hours, thaw them, remove the yolk and add to the soup. The yolk becomes super creamy by freezing and stays in shape.