Prep 1 hr
Cook 5 hrs 45 mins
In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips
Make and share this Pacific Rim Pork and Noodle Soup recipe from Food.com.
- 1⁄2 cup soy sauce
- 1⁄4 cup hoisin sauce
- 1⁄4 cup rice wine (mirin)
- five-spice powder (a pinch)
- 2 tablespoons toasted sesame oil
- 1 1⁄4-1 1⁄2 lbs pork tenderloin, silver skin removed, cut into 1/2-inch slices
- 2 tablespoons vegetable oil
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 1 medium onion, coarsely chopped
- 1 bunch bok choy, cut into 1-inch pieces
- 2 medium carrots, cut into julienne strips
- 8 cups beef broth
- 12 ounces dried soba noodles (or 8 oz. fresh soba noodles)
- 4 green onions, finely chopped, using the white and tender green parts
- 1⁄4 cup toasted sesame seeds, for garnish
- Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
- Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
- Heat the vegetable oil in a large skillet or wok over high heat.
- Remove pork from marinade and add to the skillet.
- Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
- Transfer the pork to the insert of a 5-7 quart slow cooker.
- Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
- Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
- Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
- Transfer the contents of the skillet to the slow cooker insert.
- Add the remaining 7 cups broth to the slow cooker.
- Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
- Add the noodles and green onions; cover and cook an additional 45 minutes.
- Serve the soup garnished with toasted sesame seeds.
I was trying to think of an Asian way to use some left over pork ribs when I saw this recipe. I thought it was very good, but my husband (who doesn't like soup) said I could make this for him anytime! We can't get Bok Choy here, so I just used cabbage I had in the fridge. Thanks for a delicious recipe!