Saturday rainy-day lunch with BB — home-cooked 刀削面汤 (dao xiao mian soup). The downpour outside the kitchen window made the hot noodle soup feel obligatory.

We made:

刀削面 noodles (from the asian grocery freezer aisle)
Pork mince
Chicken stock base (homemade with bones from earlier)
Bok choy
Soft-boiled egg
Soy sauce, mirin, white pepper, sesame oil
Chilli oil for the finish

Dao xiao mian (knife-shaved noodles) is the Northern Chinese hand-shaved noodle dish. The traditional version is shaved fresh off a dough block with a curved knife into boiling water — each strand has a slightly thicker centre and thinner edges from the shaving angle. We use the freezer-aisle pre-shaved version because we don’t have the knife skills, and the texture is close enough.

The broth is the difference between a generic soup noodle and a proper dao xiao mian. We started with a chicken stock base (made from bones the week before, frozen, defrosted into the pot), simmered with a piece of ginger, garlic, white pepper, soy sauce, mirin and a touch of dark soy. Pork mince added halfway through to give the broth depth.

Noodles boiled separately in another pot — they cook fast, 3-4 minutes, drain straight into the bowl. Hot broth ladled over.

Toppings: blanched bok choy laid on top, a soft-boiled egg halved beside it (6.5 minutes in simmering water, then ice bath, yolk still gold-runny), pork mince already in the broth, chopped scallion sprinkled over.

The finishing chilli oil drizzle is non-negotiable. Adds heat, smoky aroma, and that distinctive glossy red ring around the bowl rim.

Rainy day plus hot Northern Chinese noodle soup is one of those combinations that needs no further marketing.

Overall: 4.5 / 5. 😋👍🏼 Excellent rainy day home-cooked bowl — would repeat.

Original IG post