In a large pot, combine 8 cups of water with soy sauce, rice wine, sugar, salt, oil, pepper and scallions. Bring to a rolling boil.
Add brussel sprouts and cook for 2 minutes. Add shrimp and cook for 1 minute more. Using a spider or a slotted spoon, remove brussel sprouts and shrimp.
In another pot of boiling water, cook noodles for 2 minutes until tender.
To serve, place a portion of noodles in the bottom of the bowl. Add a little bit of the pork, brussel sprouts and shrimp. Ladle about 2 cups of the broth for each serving.
Notes
Bok choy was used in original recipe, but any member of the cabbage family can be substituted.
If you don’t eat pork, any leftover cooked meat can be used instead of the char sui.
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