Sliced Pork Chinese Broccoli And Soba Noodle Soup Recipes

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SLICED PORK, CHINESE BROCCOLI, AND SOBA NOODLE SOUP



Sliced Pork, Chinese Broccoli, and Soba Noodle Soup image

Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 8 1/2 cups

Number Of Ingredients 11

6 ounces soba noodles
3 tablespoons toasted-sesame oil
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, minced
4 cups chicken stock
1 cup water
8 ounces Chinese broccoli (or other leafy greens), sliced on the bias, 1/2 inch thick
12 ounces pork tenderloin, very thinly sliced across the grain (less than 1/4 inch thick)
2 tablespoons reduced-sodium soy sauce
Garnish: 1 red Thai chile, thinly sliced
Garnish: 1 lime, cut into wedges

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Cook noodles until al dente. Drain, and transfer to ice-water bath. Drain, and transfer to a large bowl. Toss with 1 tablespoon oil.
  • Heat remaining 2 tablespoons oil in a medium Dutch oven or a large pot over medium-high heat. Cook ginger and garlic until fragrant, about 1 minute.
  • Add stock and water. Bring to a boil. Stir in Chinese broccoli, and simmer until crisp-tender, 3 to 4 minutes.
  • Reduce heat to low. Stir in pork and soy sauce. Cook until pork is just cooked through, about 1 minute.
  • Divide noodles and soup among 4 bowls. Garnish with chile and lime wedges. Serve immediately.

Nutrition Facts : Calories 417 g, Cholesterol 55 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, Sodium 688 g

ASIAN PORK WITH NOODLES



Asian Pork with Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h35m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds boneless pork shoulder
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 cups low-sodium chicken broth
1 cup soy sauce
1/2 cup dry sherry
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon red pepper flakes
2 star anise pods
1 cinnamon stick
5 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
6 to 8 whole dried shiitake mushrooms
1 pound soba or ramen noodles
1/4 cup water chestnuts, sliced
2 Fresno chile peppers, seeded and thinly sliced
2 scallions, sliced
1/4 cup fresh cilantro

Steps:

  • Season the pork with salt and pepper. Heat a skillet over medium-high heat with the vegetable oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer to a plate.
  • Combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick in a 5-quart slow cooker. Stir to dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and program to cook 4 hours on high, then 2 hours on low, or 6 hours total on low.
  • Transfer the pork to a platter, cover and let rest 15 minutes. Remove the mushrooms from the broth and halve them, then return to the broth.
  • Meanwhile, bring a large pot of salted water to a boil and cook the noodles as the label directs. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, chiles, scallions and cilantro.

COLD SOBA NOODLES WITH PORK TENDERLOIN



Cold Soba Noodles with Pork Tenderloin image

Tender pork tenderloin is the perfect partner to this tasty Asian-flavored buckwheat cold noodle salad.

Provided by lutzflcat

Categories     Noodles

Time 1h25m

Yield 4

Number Of Ingredients 18

6 ounces dried soba noodles
3 tablespoons creamy peanut butter
3 tablespoons warm water
2 tablespoons sesame oil, divided
2 tablespoons hoisin sauce
2 teaspoons Sriracha sauce, or more to taste
2 teaspoons soy sauce
1 medium lime, zested and juiced
1 teaspoon crushed garlic
1 teaspoon minced fresh ginger root
1 small red bell pepper, thinly sliced
3 tablespoons teriyaki sauce
1 teaspoon rice vinegar
½ teaspoon red pepper flakes
6 ounces pork tenderloin
1 tablespoon chopped peanuts
1 tablespoon sliced green onion
1 teaspoon sesame seeds

Steps:

  • Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
  • Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
  • Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
  • Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
  • Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 44 g, Cholesterol 18.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 2.9 g, Sodium 1314.5 mg, Sugar 6.5 g

BROCCOLI AND SOBA NOODLES



Broccoli and Soba Noodles image

Soba noodles are popular in japan and have a unique nutty flavor that compliment the broccoli in this dish very well. I first tried soba noodles when my roomate made them for dinner and fell in love with them. I hope you will too.

Provided by Pepper Monkey

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup low sodium soy sauce
2 teaspoons sugar
2 teaspoons dark sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1/2 lb soba noodles
1 tablespoon vegetable oil
4 cloves garlic, minced
4 -6 cups broccoli
1/4 cup water
1 carrot, grated

Steps:

  • bring 3 quarts water to a boil.
  • and add noodles cook for 10 minutes until al dente.
  • When noodles are done drain and rinse with warm water and drain again.
  • warm oil in a skillet or wok over medium heat.
  • mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
  • Whisk until smooth.
  • add garlic and sautee until golden brown.
  • add in broccoli, water, and carrots.
  • Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
  • stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
  • add the cooked and rinsed noodles to the veggies and stir to coat.

Nutrition Facts : Calories 307.3, Fat 6.5, SaturatedFat 0.9, Sodium 1024.2, Carbohydrate 56.3, Fiber 3, Sugar 4.6, Protein 11.9

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY



Soba Noodle Soup With Roast Pork and Bok Choy image

Make and share this Soba Noodle Soup With Roast Pork and Bok Choy recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon hoisin sauce
1 tablespoon sugar
1 1/2 teaspoons five-spice powder
1 tablespoon soy sauce
1 teaspoon soy sauce
3/4 lb pork loin, boneless
8 cups chicken broth
6 slices gingerroot, 1/8-inch thick
3 star anise
2 large garlic cloves
1/2 lb soba noodles, dried
1/2 lb bok choy

Steps:

  • Preheat oven to 350.
  • In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce.
  • In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160.
  • Let pork stand on a cutting board 15 minutes.
  • Cut pork crosswise into thin slices and halve slices diagonally.
  • In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce.
  • Remove pan from heat and steep broth, covered, 30 minutes.
  • Pour broth through a sieve into another large saucepan.
  • While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles.
  • When water returns to boil add 1 cup cold water and bring to boil again.
  • Repeat procedure and simmer noodles 5 minutes, or until just tender.
  • In a colander drain noodles and rinse under cold water.
  • Drain noodles well and divide among 4 large soup bowls.
  • Bring broth to a boil.
  • Cut bok choy crosswise into 3/4-inch slices and add to broth.
  • Simmer mixture 2 minutes, or until bok choy is crisp-tender.
  • Divide pork, bok choy, and broth among bowls.

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY



Soba Noodle Soup with Roast Pork and Bok Choy image

Categories     Soup/Stew     Ginger     Pasta     Pork     Roast     Spice     Winter     Anise     Bok Choy     Simmer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 11

1 tablespoon hoisin sauce
1 tablespoon sugar
1 1/2 teaspoons Chinese five-spice powder
1 tablespoon plus 1 teaspoon soy sauce
a 3/4-pound piece well trimmed boneless pork loin
8 cups chicken broth
six 1/8-inch slices peeled fresh gingerroot
3 star anise
2 large garlic cloves
1/2 pound dried soba noodles
1/2 pound bok choy (about 1/2 small head)

Steps:

  • Preheat oven to 350° F.
  • In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
  • In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
  • While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
  • Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

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