Pork and Soba Noodle Soup
To peel and grate fresh ginger, first remove the skin with a vegetable peeler. Then grate the peeled ginger on a fine rasp grater or the finest rasps of a box grater-shredder.
- 2 Tbs. canola or peanut oil
- 2 boneless pork loin chops, cut into 1/4-inch-thick slices
- 1 Tbs. grated fresh ginger
- 2 garlic cloves, thinly sliced
- 1/4 yellow onion, finely chopped
- 1 Tbs. soy sauce
- 6 cups chicken broth
- 1/2 lb. dried soba noodles
- 4 button mushrooms, thinly sliced
- 4 green onions, white and light green portions, thinly sliced
- Salt and freshly ground pepper, to taste
Sauté the pork
In a small fry pan over medium heat, warm the oil. When it is hot, add the pork and sauté until golden brown, about 4 minutes. Add the ginger, garlic, yellow onion and soy sauce and sauté until the onion is translucent, about 2 minutes more. Remove from the heat.
Cook the soba noodles
Meanwhile, in a large saucepan over medium-high heat, bring the broth to a boil. Add the soba noodles and stir to separate them. Cook just until tender, about 5 minutes. Add the pork mixture, mushrooms and green onions and cook for 1 minute to heat through. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).