Asian Pork and Noodle Soup Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Water chestnuts | 1/2 Cup (16 tbs), drained | |
| Shiitake mushroom | 1/4 Cup (16 tbs), thinly sliced | |
| Minced ginger | 1 Teaspoon, peeled | |
| Soy sauce | 1 Teaspoon | |
| 2 green onions, cut into 2-inch pieces | ||
| Garlic | 2 Clove (5gm), thinly sliced | |
| 1 (l4 1/2-ounce) can 50%-less-saltbeef broth (such as College Inn) | ||
| Cinnamon stick | 1 | |
| Pepper | 1/8 Teaspoon | |
| 6 ounces pork tenderloin Cooking spray | ||
| Buckwheat noodles | 2 Ounce, uncooked | |
| Rice vinegar | 1 Tablespoon | |
| 1/2 teaspoon dark sesame oil | ||
Directions
MAKING
1. In a large saucepan, bring chestnuts, water, mushrooms and the next six ingredients together and allow them to boil
2. Turn the heat down ans simmer for about half an hour
3. Take the pork, sprinkle pepper generously over it and place it in a broiler coated with cooking spray; broil it well for almost fifteen minutes turning occasionally
4. Bring the broth to a boil too and add soba; cook for a little over five minutes
5. Turn the heat off, add the vinegar, oil and pork and stir well
SERVING
6. Serve as appropriate
1. In a large saucepan, bring chestnuts, water, mushrooms and the next six ingredients together and allow them to boil
2. Turn the heat down ans simmer for about half an hour
3. Take the pork, sprinkle pepper generously over it and place it in a broiler coated with cooking spray; broil it well for almost fifteen minutes turning occasionally
4. Bring the broth to a boil too and add soba; cook for a little over five minutes
5. Turn the heat off, add the vinegar, oil and pork and stir well
SERVING
6. Serve as appropriate
Chef
