Pulled pork makes friends with soba noodle soup

This Aug. 26, 2013 photo shows Shiitake mushroom ginger noodle soup with garlic pork in Concord, N.H. (AP Photo/Matthew Mead)

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 2 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.

• Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo

More

Thanks for attending fundraiser at the Goldtown

On behalf of Congregation Sukkat Shalom, I would like to thank all those who attended the Fiddler on the Roof singalong at the Goldtown Nickelodeon on Dec. 25. We raised close to $700 which we donated to the American Civil Liberties Union, whose mission is to protect the personal liberties we all cherish and defend freedom every day all across America in every state.

Read more

Recognition: Vandor makes Northern Arizona University Dean’s List

Kathryn Vandor, daughter of Karl and Gale Vandor, received notice from Paul Jagodzinski, Dean of the Northern Arizona University (NAU) College of Engineering, Forestry and Natural Sciences, that she has been placed on the Dean’s List.

Read more

Thanks to Juneau laywer Ben Brown for his exceptional volunteerism

I write to thank Juneau lawyer Ben Brown for his service to the Alaska Network on Domestic Violence and Sexual Assault. In recognition, we have named Ben our ANDVSA volunteer attorney of the month.

Read more

Lutheran Church seeks handbell choir members

Tired of pumping iron? How about pumping bronze?

Read more

CONTACT US

  • Switchboard: 907-586-3740
  • Circulation and Delivery: 907-586-3740
  • Newsroom Fax: 907-586-9097
  • Business Fax: 907-586-9097
  • Accounts Receivable: 907-523-2230
  • View the Staff Directory
  • or Send feedback

ADVERTISING

SUBSCRIBER SERVICES

SOCIAL NETWORKING