Roast Pork Yakamein Soup

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:

  1. 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.

  2. Place pork in bag. Seal tight and chill for 3-4 hours.

  3. 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.

  4. Allow pork rest to for at least 10 minutes. Cut into 1/4-inch thick slices. Set aside.

  5. Prepare soup and noodle while pork bakes.

  6. Boil a pot of water and cook noodle or spaghetti to package directions. Drain. Set aside.

  7. Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes.

  8. Add broths, Cajun seasoning, soy sauce, and onion powder.

  9. Cover. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.

  10. 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.

  11. 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.

  12. Re-season to taste.

  13. 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).

  14. Garnish with scallion.

  15. Drizzle with hot sauce, soy sauce, or ketchup (optional).

Makes 4 to 6 servings.


Recipe note:

  1. Slice pork into 1/4” long strips to make it easier to bite into.


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