Pacific Rim Pork and Noodle Soup

In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips

• Ready In: 6 hrs 45 mins
• Serves: 8

Ingredients

• 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

Directions

1. Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
2. Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
3. Heat the vegetable oil in a large skillet or wok over high heat.
4. Remove pork from marinade and add to the skillet.
5. Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
6. Transfer the pork to the insert of a 5-7 quart slow cooker.
7. Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
8. Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
9. Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
10. Transfer the contents of the skillet to the slow cooker insert.
11. Add the remaining 7 cups broth to the slow cooker.
12. Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
13. Add the noodles and green onions; cover and cook an additional 45 minutes.
14. Serve the soup garnished with toasted sesame seeds.