| Level: | Easy |
| Total: | 5 hr 35 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 4 hr 50 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons canola oil, divided
- 2 medium carrots, chopped
- 1 small white onion, chopped
- 2 tablespoons chopped ginger
- 4 cloves garlic, chopped
- 1 habanero, seeded and chopped (or a milder chile if preferred)
- 2 cups shiitake mushrooms, chopped
- 1 head Chinese cabbage, chopped
- 2 tablespoons tamari soy sauce, plus more for drizzling
- 8 cups chicken stock
- 2 cups shredded Simple Roasted Pork Shoulder, recipe follows
- 1 (7-ounce package) udon noodles, prepared according to package directions
- 1 cup fresh cilantro leaves, for garnish
- 1 cup bean sprouts, for garnish
- Lime wedges, for garnish
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
- To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Reviews
We make this every year and can it in quarts for a years worth of soup. Basically 4x-5x what the ingredients call for. We grow bok-choy, carrots onions and peppers and stash it for this soup. I smoke a whole pork shoulder as well. This is a family favorite and a great winter time meal. Mmmm-slurp.
I’ve been making this recipe for a few years now. Always good. It has amazing flavor and everyone can personalize it to their taste. We use jalepeno peppers to have a milder spice. I also use a little bit of rice vinegar to give it a tang.
I made this and it was delicious! I served it to guests who each took double portions. I diced up a turkey breast instead of the pork (which probably would have been even MORE wonderful). And threw in a few baby bok choy because I love them and can’t resist cooking them. Moreover, I lost weight this week because I was eating leftovers for lunch. Yippee! I will definitely make this again!
This was very good! The house smelled amazing from the roasted shoulder and it was such a treat to eat after all the work. Definately recommended.
I use pork shoulder and smoke it in my smoker, it adds a flavor dimension. Also consider using different types of chilis such as Serrano and jalapeño
Sorry but having lived in Asia and around the world for that matter I found this recipe to lack flavor. It was a good base as someone else mentioned but it turns out kind of bland when it’s done. I put a lot more Tamari Sauce and Added Fish Sauce as well and turned out more tasty. It was a last minute fix so going to play with it more to make it mine. The lime squirted in is a must and so is the cilantro.
Tried this soup tonight, no peppers, but used some hot sauce and chicken instead of pork. It was delicious! This one is a keeper. All of the flavors were very well together. Don’t forget to garnish with the sprouts, cilantro and lime, it makes all the difference.
This recipe was so delicious and easy. I did not use the pepper or cilantro and didn’t feel like it missed anything.. I also did not have the sprouts. Really love it!
We really love this soup! The kids especially like it. I don’t change much, however I do smoke my own front shoulders, so I use that instead. It gives the soup a really mellow, smoky flavor that is wonderful with the ginger and garlic. Just a great, hearty but broth style soup!