Chinese Pork & Noodle Soup Thursday, January 26, 2012


3 cups Chicken Broth
¼ cup soy sauce
3 TBSP packed Light brown sugar
4 cloves fresh garlic, peeled and minced
1 2" piece fresh ginger, peeled and micro-planed
2 pieces Star Anise (do not use regular anise seeds)
3 lb boneless pork shoulder
1 head bok choy cabbage, roughly chopped
3½ oz dried rice vermicelli noodles
½ cup fresh cilantro, chopped


Combine the chicken broth, soy sauce, brown sugar, garlic, ginger, star anise in a large pot over high heat. Bring the liquid to a rolling boil. Place the pork shoulder in a 5-to-6-quart slow cooker. Carefully pour the boiling broth over the pork; cover and cook on high heat setting for 3 hours (or low for 6). Remove the pork from the slow cooker and roughly shred it. Return the shredded pork to the broth and add the bok choy; cover and cook for an additional 20 minutes. Break the noodles in half and place them in a deep dish or mixing bowl and pour about 4 cups of boiling water over them. Allow the noodles to sit in the water until they are al dente, about 10 minutes. Divide the cooked noodles among six soup bowls and ladle the desired amount of soup over the noodles, sprinkle with some
of the cilantro; serve immediately accompanied by chop sticks, soup spoons, and additional cilantro.


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