SHIITAKE GINGER NOODLE SOUP WITH GARLIC PORK

SHIITAKE GINGER NOODLE SOUP WITH GARLIC PORK image

Yield 8

Number Of Ingredients 10

Previous Next

1 lb pork tenderloin, cut into 1-inch medallions
4 cloves garlic, minced
3 tbls vegetable oil, divided
two 6-oz containers shiitake mushrooms, stalks discarded, sliced
1 large yellow onion, sliced
6 cups ( 1 1/2 quarts) low-sodium chicken broth
2 tbls grated fresh ginger
6.2 oz soba noodles (two thirds of a 9.3-oz package)
3 scallions, sliced
Salt and ground pepper

Steps:

In a zip-close plastic bag, combine the pork medallions, garlic and 1 tbls of the vegetable oil. Shake to coat evenly, then refrigerate for at least two hours and up to overnight. When ready to cook, in a large sauce pan (I used spaghetti pot) over medium-high, heat the remaining 2 tbls of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to boil, then reduce to simmer, cover, and cook for 30 minutes. Use slotted spoon to transfer pork to a plate. Using 2 forks, shred the pork pieces, then return meat to the pot. Add the ginger and bring to boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.