Pacific Rim Pork and Noodle Soup |
|
 |
Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
1/2 cup soy sauce |
1/4 cup hoisin sauce |
1/4 cup rice wine (mirin) |
five-spice powder (a pinch) |
2 tablespoons toasted sesame oil |
1 1/4-1 1/2 lbs pork tenderloin, silver skin removed, cut into 1/2-inch slices |
2 tablespoons vegetable oil |
2 teaspoons freshly grated ginger |
2 garlic cloves, minced |
1 medium onion, coarsely chopped |
1 bunch bok choy, cut into 1-inch pieces |
2 medium carrots, cut into julienne strips |
8 cups beef broth |
12 ounces dried soba noodles (or 8 oz. fresh soba noodles) |
4 green onions, finely chopped, using the white and tender green parts |
1/4 cup toasted sesame seeds, for garnish |
Directions:
1. Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
2. Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
3. Heat the vegetable oil in a large skillet or wok over high heat.
4. Remove pork from marinade and add to the skillet.
5. Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
6. Transfer the pork to the insert of a 5-7 quart slow cooker.
7. Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
8. Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
9. Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
10. Transfer the contents of the skillet to the slow cooker insert.
11. Add the remaining 7 cups broth to the slow cooker.
12. Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
13. Add the noodles and green onions; cover and cook an additional 45 minutes.
14. Serve the soup garnished with toasted sesame seeds.
|
|