How to Make Henan Huì Miàn (Chinese Braised Noodle Soup)

How to Make Henan Huì Miàn (Chinese Braised Noodle Soup)

A rich, savory, and aromatic noodle dish featuring slow-braised broth, tender meat, and hand-pulled noodles.

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🧂 Ingredients

For the Broth

• 500 g (1 lb) pork bones or beef bones

• 300 g (10 oz) pork belly, beef brisket, or lamb (traditional Henan versions vary)

• 1 piece dried tofu skin (optional)

• 1 small handful kelp (optional)

• 1 small handful dried mushrooms

• 1 tomato (optional, adds sweetness)

• 1 piece Chinese radish (white radish/daikon), sliced

• 1 onion, halved

• 3–4 slices of ginger

• 2 scallions

• 2–3 bay leaves

• 1 star anise

• A small piece of cinnamon (cassia)

• Salt to taste

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For the Noodles (Hand-pulled Style)

• 300 g all-purpose flour

• 150 ml water

• 1/2 teaspoon salt

• A little oil for resting the dough

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For Toppings

• Fresh cilantro

• Chopped scallions

• Chili oil

• Light soy sauce (optional)

• A spoonful of pickled vegetables (common in Henan street shops)

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🍜 Step-by-Step Instructions

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1. Prepare the Dough

1. Mix flour, salt, and water until a dough forms.

2. Knead until smooth.

3. Coat lightly with oil and cover.

4. Let it rest for 30–40 minutes so the gluten relaxes.
   This helps the noodles stretch easily later.

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2. Blanch the Bones & Meat

1. Boil a pot of water.

2. Add bones and meat.

3. Cook 2–3 minutes until scum appears, then drain and rinse.
   This removes impurities and makes a cleaner broth.

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3. Make the Broth

1. In a clean pot, add the blanched bones and meat.

2. Add ginger, scallions, onion, bay leaves, cinnamon, and star anise.

3. Add dried mushrooms, tofu skin, and kelp if using.

4. Add enough water to cover everything generously.

5. Bring to a boil, then simmer on low for 1.5–2 hours.

The broth should turn milky, aromatic, and full of depth—a signature of Henan Huì Miàn.

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4. Add Vegetables

During the last 20–30 minutes of simmering, add:

• Tomato

• Radish slices

These add sweetness and richness to the soup.

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5. Season the Broth

When nearly done:

• Add salt to taste

• Remove large spices if preferred

• Slice the cooked meat into strips or chunks for serving

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6. Pull and Cook the Noodles

1. Divide the rested dough into small portions.

2. Roll each portion into a log, stretch it gently, and pull into a long noodle.

3. Drop noodles directly into boiling water.

4. Cook until they float and become chewy—not too soft.

Henan huì miàn noodles are known for being wide, chewy, and rustic.

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7. Assemble the Bowl

1. Place cooked noodles in a large bowl.

2. Add sliced meat and vegetables.

3. Ladle hot broth over the noodles.

4. Garnish with:

   • Scallions

   • Cilantro

   • A spoon of chili oil

   • Optional soy sauce or pickled vegetables

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✨ Tips for Authentic Henan Flavor

• Broth must simmer long enough to become opaque and flavorful.

• Noodles should be chewy, not mushy.

• Adding tofu skin, kelp, and mushrooms brings real Henan street-style fragrance.

• Serve piping hot—the hotter, the better.