Japanese Soba Noodle Soup with Roast Pork and Bokchoy
SERVES: 8 DIFFICULTY: Easy
Roast pork flavours with mushroom and ginger
INGREDIENTS
340g Boneless pork chops(2.5cm thick)
1tbsp Hoisin sauce
1tbsp Sugar
2tsp Chinese five spice
1tbsp Soy sauce
7 cups Chicken broth
1/2tsp Star anise powder
6x3ml slices Ginger root (peeled)
2 Large garlic cloves(minced)
1tbsp Soy sauce
227g Hakubaku Organic Soba noodles
227g Bok choy(about 1/2 a head)
8 Shiitake mushrooms
2 Spring onions(sliced)
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METHOD
STEP ONE: PORK CHOPS
Arrange the pork chops in a baking dish.
Brush with a mixture of hoisin sauce, sugar, five-spice powder and 1tbsp soy sauce.
Bake at 350C for 30 minutes.
Remove from oven and let stand for 5 minutes.
Cut crosswise into thin slices and cut the slices into halves diagonally.
STEP TWO:BROTH
In a saucepan, combine chicken broth, anise powder, ginger root,garlic and 1tbsp soy sauce.
Bring to the boil then remove from heat.
cover and let stand for 30 minutes.
STEP THREE:SOBA NOODLES
Cook the noodles according to packet instructions.
Drain the noodles then rinse.
Into 8 large soup bowls, place an equal amount of soba noodles in each.
STEP FOUR:FINISH BROTH THEN SERVE
Strain the broth into a large saucepan and bring to the boil.
Cut the bok choy into slices crosswise(approx.3mm).
Add the bok choy, mushrooms, spring onions and pork to the broth.
Simmer for 2 minutes or until the bok choy is tender-crisp.
Ladle over the noodles.
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