Shiitake Ginger Noodle Soup With Garlic Pork Food

GINGER-GARLIC PORK NOODLE SOUP (AIP, PALEO, WHOLE30)

Steps:

• Cook your pasta of choice according to directions, strain and set aside.
• In a large stock pot or cast iron pot, heat olive oil on medium heat. Add sliced garlic and ginger and sauté 2-3 minutes, stirring frequently until the garlic begins to brown.
• Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5-7 minutes, stirring continuously.
• Next, add in sliced mushrooms and stir to combine. Add in coconut aminos and chicken bone broth or vegetable stock, reduce heat, cover pot and simmer 10 -15 additional minutes.
• Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly.
• Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
• Enjoy!

GINGERY SHIITAKE NOODLES

Steps:

• Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
• Heat a wok over a high heat, then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium.
• Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
• Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
• Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
• To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

SHIITAKE GINGER NOODLE SOUP WITH GARLIC PORK

Steps:

• In a zip-close plastic bag, combine the pork medallions, garlic and 1 tbls of the vegetable oil. Shake to coat evenly, then refrigerate for at least two hours and up to overnight. When ready to cook, in a large sauce pan (I used spaghetti pot) over medium-high, heat the remaining 2 tbls of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to boil, then reduce to simmer, cover, and cook for 30 minutes. Use slotted spoon to transfer pork to a plate. Using 2 forks, shred the pork pieces, then return meat to the pot. Add the ginger and bring to boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.

PORK AND UDON NOODLE SOUP

Steps:

• Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
• To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.