I made this soup the first time when I had a very small (maybe 10 oz.) package of pork shoulder steak I had in the freezer. For once I even remembered to write down what was going into it while I made it, so I could share the recipe (if it worked). It turned out great! Fast forward to a week later when I finally sat down to write it up. Couldn’t find my notes ANYWHERE. The good news is, the second time I made the soup it may have been even better. While we ate one of the boys asked about favorite soups and Jody said that this one made it into his Top 5. Pretty high praise!
The second time though I used 2 pork chops, and I didn’t have bok choy, but I did have cilantro, so in it went. I’ve include both of those as options in the recipe, I haven’t tried them at the same time yet, but I’m sure it will be good.
I know that one of the challenges of using one of our meat share with a larger family is the 2 piece packages on a few of the cuts. So one of the things I love about this recipe is that I can make a really satisfying meal for the five of us with just two chops.
- 2 Tbs. oil
- 2 Cedar Valley pork chops
- 1 small onion, chopped
- 2 Tsp. soy sauce
- 2 Tsp rice vinegar
- 1 ½ Tsp garlic
- ~1 Tsp ginger (the amount is approx. because I grate fresh ginger directly into the pan)
- 1 tsp chili paste (or red pepper flakes)
- 1 tsp sesame oil
- 1 small head bok choy, chopped (optional)
- 2-2 ½ quarts chicken or pork stock
- 6 oz. ramen or soba noodles
- ¾ cup (loosely packed) cilantro, chopped (optional)
- Heat oil in soup pot.
- Begin sautéing onion and slice the pork into thin, bite sized pieces. (I like to slice it when it’s still partially frozen.)
- Add the pork to the pot & sauté until it begins to brown.
- Add the next six ingredients (soy-sesame oil).
- Stir in bok choy and cook until pork is browned.
- Add stock and bring to a boil.
- Add noodles and cook according to package directions.
- Stir in cilantro and serve. (I like to have extra soy & chili paste on the table to adjust to taste.)