Japanese Noodle Soup With Roast Pork And Bok Choy Recipe

ingredients

12 ounces boneless pork chops (1-inch thick)
1 tablespoon hoisin sauce
1 tablespoon sugar
2 teaspoons Chinese five spice powder
1 tablespoon soy sauce
7 cups chicken broth
1/2 teaspoon star anise powder
6 sliced peeled ginger root (1/8-inch thick)
2 cloves garlic, minced
1 tablespoon soy sauce
8 ounces dried soba noodles
1/2 head bok choy
8 shiitake mushrooms
2 scallions, sliced

directions

Arrange the pork chops in a baking dish. Brush with a mixture of hoisin sauce, sugar, five-spice powder and 1 tablespoon soy sauce. Bake at 350 degrees F for 30 minutes.

Remove from the oven. Let stand for 5 minutes. Cut crosswise into thin slices. Cut the slices into halves diagonally.

Combine the broth, anise powder, gingerroot, garlic and 1 tablespoon soy sauce in a saucepan. Bring to a boil; remove from heat. Let stand, covered, for 30 minutes.

Cook the noodles using the package directions. Drain the noodles, rinse and divide evenly among large soup bowls.

Strain the broth. Bring to a boil in a large saucepan. Cut the bok choy crosswise into 1/8-inch slices. Add the bok choy, mushrooms, scallions and pork to the broth.

Simmer for 2 minutes or until the bok choy is tender-crisp. Ladle over the noodles.

nutrition data

Nutritional data has not been calculated yet.

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