Japanese Noodle Soup with Roast Pork & Bok Choy

Japanese Noodle Soup with Roast Pork and Bok Choy

Courtesy of: Central Market

8 (1-cup) servings

12 ounces (1-inch thick boneless pork chops
1 tablespoon hoisin sauce
1 tablespoon sugar
2 teaspoons Chinese five-spice powder
1 tablespoon soy sauce
7 cups chicken broth
1/2 teaspoon star anise powder
6 (1/8-inch thick) sli peeled gingerroot
2 large garlic cloves, minced
1 tablespoon soy sauce
8 ounces dried soba noodles
8 ounces bok choy, about 1/2 head
8 shiitake mushrooms
2 scallions, sliced

Arrange the pork chops in a baking dish. Brush with a
mixture of hoisin sauce, sugar, five-spice powder and
1 tablespoon soy sauce. Bake at 350 degrees for 30
minutes. Remove from the oven. Let stand for 5
minutes. Cut crosswise into thin slices. Cut the
slices into halves diagonally.

Combine the broth, anise powder, gingerroot, garlic
and 1 tablespoon soy sauce in a saucepan. Bring to a
boil; remove from heat. Let stand, covered, for 30
minutes. Cook the noodles using the package
directions. Drain the noodles, rinse and divide evenly
among 8 large soup bowls.

Strain the broth. Bring to a boil in a large saucepan.
Cut the bok choy crosswise into 1/8-inch slices. Add
the bok choy, mushrooms, scallions and pork to the
broth. Simmer for 2 minutes or until the bok choy is
tender-crisp. Ladle over the noodles.