A big bowl of noodles and broth flavored with Asian spices is simply delicious. It is rich, while light at the same time. The bite from the vinegar adds heat without being spicy. The noodles are al dente and slightly more substantial than Italian pasta. I just love it all. And when a craving for such a complex, yet simple dish hits, you are a fool to try and overcome it. You are better to succumb to it – which is what I did.
Thai Noodle Soup
- 1 package (8 ounces) soba noodles
- 2 tbsp vegetable oil
- 1/2 white onion, minced
- 1 tbsp fresh chopped ginger
- 3 cloves garlic, minced
- 4 green onions, chopped
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2, 5 ounces boneless pork chops, sliced into thin strips against the grain
- 3 limes, juiced
- 3 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp white vinegar
- 6 cups low sodium chicken broth
- 1/2 cup thinly sliced mushrooms
- 1/4 cup chopped cilantro
- Cook soba noodles according to package instructions and set aside.
- Heat oil in large pot over medium-high heat.
- Add onion, ginger, garlic, green onions, salt and pepper.
- Cook for 3 – 4 minutes, stirring often, until everything is softened, but not browned.
- Add pork, lime juice, brown sugar, fish sauce, soy sauce and vinegar. Cook for 1 minute, while stirring.
- Add broth and mushrooms. Reduce heat to low and simmer for about 20 minutes until pork is cooked through.
- To serve: place about 1/2 cup of noodles in a shallow bowl and spoon warm soup over the top and garnish with chopped cilantro.