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We first tasted this soup in an Asian restaurant in Southern California. The restaurant had a different name for it but when my wife took her first taste she pronounced it “heavenly”. We developed this recipe from the restaurant’s description of the dish. Do not substitute anise for the star anise, the result will be disappointing.
1. Combine the chicken broth, soy sauce, sherry, brown sugar, garlic, ginger and star anise in a large pot over high heat. Bring the liquid to a rolling boil.
2. Place the pork shoulder into a 5-to-6-quart slow cooker. Carefully pour the boiling broth over the pork, cover and cook on high for 3 hours.
3. Remove the pork from the slow cooker and roughly shred the it.
4. Return the shredded pork to the broth and add the bok choy; cover and cook for an additional 20 minutes.
5. Break the noodles in half and place them in a deep dish or mixing bowl and pour about 4 cups of boiling water over them. Allow the noodles to sit in the water until they are al dente, about 10 minutes.
6. Divide the cooked noodles among six soup bowls and ladle the desired amount of soup over the noodles, sprinkle with some of the cilantro and serve immediately accompanied by chop sticks, soup spoons and additional cilantro.
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Panushwari on 5.8.2012
This is so similar to a simple version of the Pho, or the Tibetan Thukpa. Nice recipe!