by Susan Hanna
This soothing soup from Nigella Lawson’s Kitchen is true comfort food. While you quickly marinate pork strips, cook the noodles and drain them. Saute green onions and ginger, add the pork and then hot stock. Once the pork is cooked, add the bean sprouts and bok choy and simmer until the bok choy softens a bit. Then ladle it into your bowl, garnish with chopped hot pepper and enjoy. Cook’s note: I used udon noodles instead of ramen noodles and they worked very well.
Avoiding Additives and Preservatives
Use fresh lime juice and tamari instead of soy sauce. Use a fish sauce that does not include MSG or sodium benzoate; I use Cock brand. Check to make sure the paprika doesn’t contain colour or anti-caking agents. Imagine organic chicken stock is additive-free. For more recipes using all-natural ingredients, visit Eye For A Recipe.
10 oz (280 g) pork tenderloin, cut into thin discs and then fine strips
2 tbsp (30 ml) lime juice
2 tbsp (30 ml) soy sauce
½ (2.5 ml) teaspoon paprika
2 tbsp (30 ml) fish sauce
8 oz (250 g) ramen noodles
1 tbsp (15 ml) garlic oil
6 thin or 3 fat green onions, finely sliced
1 tbsp (15 ml) chopped fresh ginger
1 quart (1 litre) chicken stock
10 oz (280 g) beansprouts
2 small baby bok choy, torn into pieces
2 teaspoons (10 ml) chopped red or green chili pepper
Put the strips of pork fillet into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don’t let this stand for more than 15 minutes.
Cook the noodles according to packet instructions and then refresh in cold water.
Heat a wok or a deep, heavy-based frying pan, then add the garlic oil and fry the spring onions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.
Cook the meat in the pan for another 2 minutes, then make up the chicken stock with boiling water, add the hot stock to the pan and bring to the boil.
Check the pork is cooked through, then add the beansprouts and baby bok choy. Add water if the soupy base has evaporated too much – about ½ cup (125 ml) of freshly boiled water should do the trick, but you may not need it.
Arrange the drained noodles equally in two large or four small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chili on top and serve.
From Kitchen by Nigella Lawson