Friday, October 21, 2011


Fast and Furious Pho Noodle Soup
This is one of the quickest and most satisfying soups I've made in a while. Something about steamy, brothy soups are hitting the spot for me right now. The abrupt change in weather to something decidedly "autumn" in tone definitely has something to do with it.  I had quite a bit of homemade broth remaining from a previous soup recipe as well as one lonely pork chop sitting in the fridge. This seemed like the perfect dinner to satisfy my appetite for soup during a time of year when I need to be warmed from the inside out. I served it with a little Sriracha hot sauce for an extra kick.

- 1 1" thick boneless pork chop
- 8 c. chicken broth
- 2 Tbsp. olive oil
- 1 c. shredded carrots
- 1 bunch scallions, trimmed and sliced into 1" pieces
- 4 Tbsp. soy sauce, divided
- 1 tsp. fresh grated ginger 
- 1 tsp. grated garlic
- 1 5 oz. package udon noodles
- salt and pepper to taste

In a large stock pot, bring chicken broth to a boil. While waiting for the broth to boil, season pork chop with a sprinkle of salt and pepper and cut across the grain into thin slices, about 1/8" thick. Place slices of pork in a small bowl and toss together with 2 Tbsp. of soy sauce and olive oil. Allow meat to sit and soak while waiting for the broth to come to a rolling boil.

Meanwhile, season the broth with grated ginger, garlic, and remaining soy sauce. Once it is boiling add scallions, carrots, udon noodles, and sliced pork with marinade. Boil for about 4-5 minutes until noodles soften and pork is cooked through. Remove from heat and ladle into bowls. Season to taste with additional salt and pepper if desired.

That's it! So easy and fast! It's fun to eat with chop sticks and then just drink the savory, delicious broth down. You can easily make this recipe with thin sliced beef or chicken!

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