Pork and Udon Noodle Soup

2013-12-27
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 50m
  • Ready In : 35m
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Ingredients

  • 4 tablespoons canola oil, divided
  • 2 medium carrots, chopped
  • 1 small white onion, chopped
  • 2 tablespoons chopped ginger
  • 4 cloves garlic, chopped
  • 1 habanero, seeded and chopped (or a milder chile if preferred)
  • 2 cups shiitake mushrooms, chopped
  • 1 head Chinese cabbage, chopped
  • 2 tablespoons tamari soy sauce, plus more for drizzling
  • 8 cups chicken stock
  • 2 cups shredded Simple Roasted Pork Shoulder, recipe follows
  • 1 (7-ounce package) udon noodles, prepared according to package directions
  • 1 cup fresh cilantro leaves, for garnish
  • 1 cup bean sprouts, for garnish
  • Lime wedges, for garnish
  • 3 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • Salt and freshly ground black pepper
  • 1 (4 pound) pork shoulder

Method

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 425 degrees F.

Step 4

In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.

Step 5

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.

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