Sliced Pork, Chinese Broccoli, and Soba Noodle Soup
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.
- Total Time:
- Servings: 4
- Yield: Makes 8 1/2 cups
Source: Martha Stewart Living, October 2011
- 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
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.