I wanted a nice warm bowl of soup, so I hit the books. I got my the start for my recipe from the Colorado Collage cook book, and added a few elements of my own to come up with my easy recipe for Pork & Noodle Soup.
1 lb pork tenderloin.
8 oz can bamboo shoots – drain canning liquid and discard. (available in many grocery store Asian section).
7 oz Japanese noodles (available in many grocery store Asian section).
4 fresh shitake mushrooms – rinsed and thinly sliced.
3 Tbsp green onion – thinly sliced.
32 oz chicken broth.
2 cups water.
1 cup reserved water from pork tenderloin preparation.
1 lb baby bok choy – rinsed, patted dry, and shredded.
3 Tbsp red wine vinegar.
2 Tbsp canola oil.
2 Tbsp black bean garlic sauce (available in many grocery store Asian section). chili sauce.
1 Tbsp Sweet Chili Sauce (available in many grocery store Asian section).
1 Tbsp soy sauce.
1 tsp Sriracha chili sauce.
1/2 tsp salt.
In large pot place pork tenderloin and add water until pork is covered. Bring to boil, reduce heat to simmer, and cover the pot. Simmer the pork for 20 minutes. Remove pork, reserve one cup of the broth water, discard remainder, let pork cool and then shred the meat.
In the same large pot heat canola oil on medium heat, add black bean and garlic sauce, green onion, stir and then add mushrooms, bamboo shoots, bok choy, pork, soy sauce, red wine vinegar, chicken broth, water, and reserved pork broth. Add Sweet Chili sauce and Sriracha Chili sauce and salt. Stir. Heat to boil and then reduce to simmer for five minutes.
About five minutes before serving time, add add the Japanese noodles and simmer.
And that’s all there is to making a wonderful home made soup!
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Good Eating and Table Talk,
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