Udon Soup with Roast Pork
Udon Soup with Roast Pork
I could eat this soup every night of the week; it’s healthy, savory and satisfying. I’ve included a recipe for making the roasted pork from country-style spare ribs, but to save yourself a little time, you can always pick up 4 to 6 ounces of cooked or roasted pork in the prepared food section or deli of just about any good supermarket.
Finished Bowl of Steaming Udon Soup with Roasted Pork
To Make the Soup
1 head baby bok choy, rinsed, leaves separated from stalks
1 teaspoon toasted sesame oil
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced on the diagonal
2 teaspoons peeled and minced fresh ginger
3 ounces shitake mushrooms, rinsed and thinly sliced
3-1/2 cups chicken broth
1 Tablespoon soy sauce
1 teaspoon Sriracha (chili sauce), or other hot sauce
3 ounces udon noodles
4 ounces (about 1 cup) boneless country style spare ribs, roasted and thinly sliced (see recipe below)
1 scallion, both white and green part, thinly sliced on the diagonal
1.) Cut the bok choy stalks crosswise into thin slices, discarding the hard core. Cut the leaves into thin ½-inch wide strips. Set both stalks and leaves aside separately.
2.) Heat the sesame and vegetable oil in a 3 to 4-quart saucepan over medium heat. When the oil is hot, add the bok choy stalks, carrots, and ginger, and cook over medium heat 3 minutes, stirring occasionally; add the mushrooms and cook 2 to 3 minutes more until the vegetables are softened.
4.) Add the chicken broth, soy sauce and Sriracha; cover, bring the broth to a boil. Add the noodles and the pork; stir well to prevent the noodles from sticking together. Reduce the heat and simmer, partially covered about 5 minutes.
5.) Add the bok choy leaves and scallions; partially cover and adjust the heat to simmer the soup. Cook about 3 to 5 minutes more or until the noodles and vegetables are tender. Transfer noodles, meat, and vegetables to 2 serving bowls. Ladle the broth into the bowls over the meat and vegetables and serve. Serves 2.
To Make the Roast Pork
6 to 8 ounces boneless country style spare ribs
2 teaspoons brown sugar
½ teaspoon ground ginger
Salt and pepper to taste
Pinch cayenne pepper, or to taste
1.) Preheat the oven to 325 degrees F.
2.) Place the ribs on a roasting pan. Combine the brown sugar, ginger, salt, pepper and cayenne in a small bowl; rub the seasonings on the ribs to coat all sides.
3.) Roast the pork about 45 minutes, or until an instant read thermometer inserted into the thickest part of the meat registers 140 degrees F. Slice the pork thinly before adding to the Udon soup above.
Tastes Like Chicken, But it’s …
The real food market continues to be nibbled away at by fake, processed foods that taste like chicken, beef, and bacon. This is sad and some think necessary. Read on …
Way Past the Time to Get Our Heads Out of the Sand
Each of us needs to become a climate change activist. Read Mark Bittman’s excellent editorial on what is the battle for our survival.
Small changes in lifestyle can help to make a difference. Here’s a short list of everyday steps you can take. Send me your ideas to share on my blog.
- Produce less garbage. Everything that can’t be recycled ends up in a land fill or the ocean. Think about all the garbage that’s floating in the ocean now.
- Recycle everything.
- Stop buying coffee and fast food sold in disposable containers.
- Eat what you purchase: we throw out way too much food.
- Buy and drive smaller cars, hybrids, electric cars.
- Bring reusable bags to carry home groceries and goods from the market or retail stores.
- Purchase produce, like salad greens, that doesn’t come packed in a container you need to throw away.
- Walk rather than drive, whenever possible, and coordinate driving to run errands efficiently so you drive less.
- Buy fewer goods. How many “things” does one really need in one lifetime?
- Sell or purchase used goods on the Internet to encourage and practice consumer-product recycling.
- Get involved with local environmental agencies and encourage energy conservation at your local schools and neighborhood associations.
If it’s all beginning to sound a little dire or even catastrophic, it’s because it is.
Enjoying The Recipe Testing Process
Tips, recipes, notes, stories for and about professional recipe testers in The Cook’s Cook, an online food magazine published by Denise Landis.
The Cronut? The Cragel? The Bacon Jelly Donut?
Which of these food hybrids would you buy? There’s a market out there for new desserts or baked goods that merge two treats, like a donut and a croissant, to create an offspring with a clever moniker, like the Cronut.
What would you crossbreed?
I’d create the bacon jelly donut. It would be like a jelly donut, but filled with a sweet jam of bacon, brown sugar, fresh ginger and assorted seasonings. Instead of sugar, the top would be sprinkled with sweetened bits of browned bacon.
Does anybody like this idea, and if you do, what would you name it?
Here’s a link to a NYT’s story for other hybrid desserts and trends.
Funny Bacon Cartoon
Take a look here …
Julia Child Got It Right!
Butter (and bacon) is fine; margarine and other man-made foods are not. Eat real food as your grandparents did 100 years ago. Read Mark Bittman’s piece in the NYTimes.
Preserved Lemons: A Connector to Another World
My good friends Richard Bonomo and Marla Hazan, whose ancestors are Sephardic Jews from exotic, far-away lands like Turkey, Spain, and Morocco, always have a jar of preserved lemons in their kitchen, for flavoring stews, soups, salads, sauces, marinades and dressings.
I am working on a 5th edition of Cooking for Dummies with my co-author Bryan Miller, and for a chapter on international cuisines we are exploring and explaining some of the ingredients and techniques used in Mediterranean cooking. Lemons, both fresh and preserved with salt, are as ubiquitous as olive oil and tomatoes throughout the entire Mediterranean world.
I set out this last weekend to preserve some lemons myself and to also borrow some from Richard and Marla so I could add them to the Chicken and Green Olive Tagine I created for Cooking for Dummies V. I don’t know if it’s just me, (I admit to being a bit quirky), but when I make a dish like preserved lemons, the process pleasantly carries me back and connects me to a culture and kitchen practices that are tried and true and centuries old. I become a little Moroccan, a little Turkish, a little Mediterranean.
4 medium, thick-skinned lemons
About 6 tablespoons (not iodized) salt
Juice of 4 lemons, or more if needed
1.) Scrub the lemons well. Using a sharp knife slice the lemons into quarters, stopping about ½-inch from one end to leave the quarters attached to the fruit.
Pack about 1 tablespoon of salt into the center of each cut lemon.
Place them in a one-quart, wide-mouth mason jar, fitted with a lid, and press them down so they fit snuggly.
2.) Sprinkle them with one additional tablespoon of salt. Add the lemon juice and press them gently into the juice as much as possible. Cover the jar and let set 3 to 4 days, turning the jar over a couple of times a day, during which time they will soften and release their juice.
3.) Press them down again and add 1 more tablespoon salt and additional juice, if necessary to completely cover. Close the jar and let set for at least one month, turning the jar over every few days to redistribute the salt and juices. Before using, remove and discard the pulp, then rinse the rind well. A harmless white mold may appear on the fruit; simply rinse it off before cutting up and using the peel. After opening, preserved lemons will keep up to a year, without refrigerating. The pickling juices can be used to make salad dressings or marinades for vegetable salads.
Tip: Cut up the juiced lemon rinds, and if you have a rose garden compost them into the soil around the roots of the plant. Roses love the acidity of lemon peel.
From White House Pastry Chef to Food Educator in Health
Whatever Bill Yosses decides to do next in his remarkable culinary career, he’ll succeed at. I wish him the best of luck. Read about his transition from the White House: