This was made from the Pork Roast Two Ways.
What a perfect way to use up leftovers and have dinner on the table in less than one hour.
Servings: 8
Calories: 438kcal
Equipment
- Cheesecloth or reusable tea bag
- Medium bowl with an ice bath
- Tongs
Ingredients
- 1 32 oz chicken broth low sodium, fat free
- 1 32 oz beef broth low sodium, fat free
- 6 baby bok choy washed, dried, cut into thirds
- 1 1/2 cups baby carrots sliced
- 1 star anise
- 3/4 tsp five spice powder
- 4 cups shredded pork
- 9.5 oz Wegmans Organic Ramen Wheat Noodles
- 2 inch piece fresh ginger peeled
- 2 cloves garlic peeled
- 15 stems fresh cilantro
Garnish
- 4 radishes washed and thinly sliced
- 4 boiled eggs hard or soft, according to your preference
- 10 cilantro leaves
Instructions
- Remove the base of the bok choy and wash well, Dry and cut into thirds
- Peel the ginger and the garlic
- Pour an inch of chicken broth into the pot
- Add ginger, garlic and star anise to reusable tea bag or cheesecloth and close
- Add to pot with the broth
- Gradually add the bok choy, cooking it down in thirds
- Slice the carrots and add to the pot
- Pour in the remaining chicken broth and the beef broth
- Add five spice powder the bring to a simmer over low heat
- Meantime, fill 3 quart pot with water and some salt. Add ramen and cook for four minutes.
- Remove with tongs and add ramen noodles to ice bath
- Add eggs and cook to your preference in the pasta water. Cool immediately
- Wash the cilantro and remove the leaves
- Once the broth is simmering, add the shredded pork and the cilantro
- Strain noodles and add to pot
- Remove pot from heat
- Serve into bowls, Top with eggs, radishes and cilantro
Notes
Use leftover Pork Roast Two Ways
Nutrition
Calories: 438kcal | Carbohydrates: 48g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 1945mg | Potassium: 254mg | Fiber: 3g | Sugar: 20g | Vitamin A: 7684IU | Vitamin C: 43mg | Calcium: 196mg | Iron: 4mg
Tried this recipe?Let us know how it was!
