This is a really good stick to your ribs soup! Mike saw it on the Food Network and asked for it this week. I didn’t use the pork recipe that is listed below. I actually used a different one that I snagged from the pioneer woman website. For the recipe click here
NOTE – I bought a jalepeno instead of a habanero and then accidently used it before i made this soup. However, the pork roast recipe that I used is pretty spicy and I didn’t even miss the jalepeno!
- 4 tablespoons canola oil, divided
- 2 medium carrots, chopped
- 1 small white onion, chopped
- 2 tablespoons chopped ginger
- 4 cloves garlic, chopped
- 1 habanero, seeded and chopped (or a milder chile if preferred)
- 2 cups shiitake mushrooms, chopped
- 1 head Chinese cabbage, chopped
- 2 tablespoons tamari soy sauce, plus more for drizzling
- 8 cups chicken stock
- 2 cups shredded Simple Roasted Pork Shoulder, recipe here
- 1 (7-ounce package) udon noodles, prepared according to package directions
- 1 cup fresh cilantro leaves, for garnish
- 1 cup bean sprouts, for garnish
- Lime wedges, for garnish
Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.