Roast Pork Yakamein Soup
INGREDIENTS:
1 tablespoon canola or vegetable oil
3 cloves garlic, chopped
48 ounce can chicken broth
32 ounce container vegetable broth
1 tablespoon soy sauce
2 tablespoons Cajun seasoning
1/2 teaspoon onion powder
1 head bok choy, chopped keeping leafy greens and stalks separated
8 ounces Chinese wheat noodles, rice noodles, or spaghetti
4 hard boiled eggs, sliced in half
chopped scallion for garnishing
ketchup, worcestershire sauce, soy sauce, or hot sauce for condiment, optional
Chinese Roast Red Pork:
1 (3.52 ounce packet) seasoning mix for roast red pork (Contains 2 pouches, total weight is 3.52 ounces. Use only 1 pouch for this recipe.)
1/2 cup water
1 1/4 pound pork tenderloin
INSTRUCTIONS:
Place one pouch of the seasoning mix for roast red pork and 1/2 cup water in a ziplock bag. Massage bag to help dissolve seasoning.
Place pork in bag. Seal tight and chill for 3-4 hours.
Remove pork from marinade. Place on a greased baking sheet. Bake in a preheated 375° F oven for 30-35 minutes or until internal temperature is 145° F.
Allow pork rest to for at least 10 minutes. Cut into 1/4-inch thick slices. Set aside.
Prepare soup and noodle while pork bakes.
Boil a pot of water and cook noodle or spaghetti to package directions. Drain. Set aside.
Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes.
Add broths, Cajun seasoning, soy sauce, and onion powder.
Cover. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
Measure 4 cups of bok choy stalks and six lightly packed cups of the leafy greens. If there are any excess, save for another use at a later time.
Increase heat to high. Add stalks. Cook for 4 minutes. Add leaves. Cover and bring to a boil. Simmer until stalk and leaves are tender, about 5 minutes.
Re-season to taste.
To serve, place noodles in a bowl. Add broth, pork, and egg (1/2 for a regular soup size bowl and 1 whole for a large bowl).
Garnish with scallion.
Drizzle with hot sauce, soy sauce, or ketchup (optional).
Makes 4 to 6 servings.
Recipe note:
Slice pork into 1/4” long strips to make it easier to bite into.