Tuesday
April
25
2017
3:16 pm
Weather
 
  Home
  Local News
  State / National / World
  Sports
  Opinion / Letters
  Business
  Arts / Entertainment
  Lifestyle
  Obituaries
  Calendar
  Submit Event
  Comics / Games
  Classifieds
  DJ Designers
  Archives
  Advertise With Us
  About Us
 
 
 
 
Pulled pork makes friends with soba noodle soup
September 13, 2013, 05:00 AM By Alison Ladman The Associated

We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favorite moist and tender pork in a decidedly Japanese direction.

We started by marinating medallions of pork tenderloin in garlic and oil. Time is your friend here, so don’t hesitate to let it go overnight. Then we saute onions and shiitake mushrooms until brown, and bring that and the pork to a simmer in chicken broth. Once the pork is tender, we use forks to pull it into delicious strands.

Add some fresh ginger and soba noodles and you have a fresh, warming take on pulled pork.

SHIITAKE GINGER NOODLE

SOUP WITH GARLIC PORK

Start to finish: 3 hours

Servings: 8

1-pound pork tenderloin, cut into 1-inch medallions

4 cloves garlic, minced

3 tablespoons vegetable oil, divided

Two 6-ounce containers shiitake mushrooms, stalks discarded, sliced

1 large yellow onion, sliced

6 cups (1 1/2 quarts) low-sodium chicken broth

2 tablespoons grated fresh ginger

6.2 ounces soba noodles (two-thirds of a 9.3-ounce package)

3 scallions, sliced

Salt and ground black pepper

In a zip-close plastic bag, combine the pork medallions, garlic and 1 tablespoon of the vegetable oil. Shake to coat evenly, then refrigerate for at least 2 hours and up to overnight.

When ready to cook, in a large saucepan over medium-high, heat the remaining 2 tablespoons of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to a boil, then reduce to a simmer, cover and cook for 30 minutes.

Use a slotted spoon to transfer the pork to a plate. Using two forks, shred the pork pieces, then return the meat to the pot. Add the ginger and bring to a boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.

Nutrition information per serving: 230 calories; 60 calories from fat (26 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 35 mg cholesterol; 26 g carbohydrate; 2 g fiber; 3 g sugar; 18 g protein; 260 mg sodium.

 

 

Tags: garlic, ginger, until, bring, mushrooms, shiitake,


Other stories from today:

 

 
Print this Page Print this Page  | 
<< Back
 
 
Return To Archives
 
  


 
 
 
Daily Journal Quick Poll
 
Do you think the San Mateo County Board of Supervisors should increase a proposed $15 million a year in Measure K half-cent sales tax revenue for affordable housing?

No, $15 million a year is enough
No, the money should go to other needs
Yes, it should be $20 million a year
Yes, it should be even higher than $20 million a year
Not sure

 

 
 
 
 
 
Judge blocks Trump order on sanctuary city funding
SAN FRANCISCO — A federal judge on Tuesday blocked any attempt by the Trump administration to with..
GOP drops US-Mexico wall demands as spending talks advance
WASHINGTON — Congressional negotiators on Tuesday inched toward a potential agreement on a catchal..
More >>  
 
 
  
 
  
 
©2017 San Mateo Daily Journal
San Mateo County order to show cause