Taiwanese Noodle Soup

Taiwanese Noodle Soup was a staple go-to-meal growing up in our household. It's easy, delicious, and warms you up during cold New England winter months. I've moved out of my parents house for a few years now and longed for Ma's Taiwanese Noodle Soup. I was more than excited when she showed me how to make this simple dish.

Note: The key to this dish is the homemade broth, which can be made beforehand. If you are short on time chicken stock may be used as a substitute.

Broth Ingredients
1/2 lbs pork bones (shoulder or neck)
1 chicken breast (optional, gives broth more depth)

Noodle Soup Ingredients
1 packet noodles
4 stalks chinese celery, chopped to small pieces
8-10 pieces of chinese chives, chopped to 1-inch pieces
fish balls (2-4 per person)
bean sprouts
2 tbs fried shallots (available pre-made at Asian supermarkets)
salt

Instructions
Broth
Add pork bones to the pot and cover with cold water (don't fill the entire pot, just add enough water to cover the bones and parboil  for approximately 15 minutes, or until water boils and the "gunk" (blood and impurities float to the top).

Wash the pot out, clean bones, add bones and chicken breast in, then add cold water. Bring to a boil and simmer over low heat for 1.5 - 2 hours.

Note: slow simmer = clear broth vs. rapid boil = cloudy broth (we're aiming for a clear broth!)

Noodle Soup
Bring another pot of water to a boil and cook noodles according to package directions

Add fish balls, Chinese chives, Chinese celery, fried shallots, bean sprouts and bring the broth to a boil, turn off heat immediately after. Add salt to desired taste.

Put noodles into a large bowl, add bean sprouts + fishballs, ladle in the soup and serve.