Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardPork and Mushroom Noodle Soup
The perfect warming broth, this soy, pork and mushroom dish is sure to ward off the winter shivers. Delicious, seasonal and easy to make, what's not to love?
Ingredients
- 1.2 boneless pork shoulder
- 2 cinnamon quills
- 2 star anise
- 160 ml (2/3 cup) soy sauce
- 125 ml (½ cup) Chinese cooking wine
- 55 gm (¼ cup firmly packed) brown sugar
- 1 long red chilli, halved lengthways
- 25 gm fresh ginger, sliced thinly
- 6 garlic cloves, bruised
- 150 gm shiitake mushrooms, halved if large
- 150 gm oyster mushrooms, coarsely torn
- 150 gm shimeji mushrooms
- 100 gm enoki mushrooms
- 600 gm baby bok choy, halved or quartered
- To serve: cooked rice noodles
- To serve: ¼ brown onion, thinly sliced
Method
- Preheat oven to 180°C.
- Place pork, cinnamon, star anise, soy sauce, cooking wine, sugar, chilli, ginger, garlic and 3 cups (750ml) water in a large flameproof casserole over medium-high heat and bring to the boil. Cover casserole dish, transfer to oven and cook for 2¼ hours.
- Increase oven temperature to 220°C.
- Uncover casserole dish, add mushrooms, return to oven and cook, uncovered, for 20 minutes until pork is very tender.
- Add bok choy to dish and cook, uncovered, for 5 minutes until tender.
- Slice pork and serve with vegetables, a little of the broth and rice noodles. Top with onion slices
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