SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY
Make and share this Soba Noodle Soup With Roast Pork and Bok Choy recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce.
- In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160.
- Let pork stand on a cutting board 15 minutes.
- Cut pork crosswise into thin slices and halve slices diagonally.
- In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce.
- Remove pan from heat and steep broth, covered, 30 minutes.
- Pour broth through a sieve into another large saucepan.
- While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles.
- When water returns to boil add 1 cup cold water and bring to boil again.
- Repeat procedure and simmer noodles 5 minutes, or until just tender.
- In a colander drain noodles and rinse under cold water.
- Drain noodles well and divide among 4 large soup bowls.
- Bring broth to a boil.
- Cut bok choy crosswise into 3/4-inch slices and add to broth.
- Simmer mixture 2 minutes, or until bok choy is crisp-tender.
- Divide pork, bok choy, and broth among bowls.
HANOI NOODLE SOUP WITH CHICKEN, BABY TATSOI, AND BOK CHOY
A recipe that came with my local CSA box, which came with lot of asian greens this week. This recipe was first published in Saveur in Issue #5.
Provided by kellymbrown
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 30 minutes.
- Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat. Add bok choy and simmer 5-10 minutes.
- Soak noodles in hot water until softened, 5-10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
- Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi.
Nutrition Facts : Calories 366.8, Fat 13.1, SaturatedFat 3.7, Cholesterol 71.5, Sodium 604.4, Carbohydrate 30.1, Fiber 1.4, Sugar 6.1, Protein 30.3
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