So my kitchen organization and keeping items on hand in the freezer has really paid off! When, on Sunday, my chicken was unuseable, I had to readjust my weekly menu plan. Chicken Noodle Soup was on my list to use up the left over roasted chicken, so that had to be changed too. On Monday we ate the Cornflake Crusted Chicken Tenders. Tonight I pulled out some left over Roasted Pork Shoulder that was in the freezer. When it comes to pork in soup, I just feel it should be with Asian flavors. So I decided to make it Asian Noodle Soup instead of Chicken Noodle Soup.
Some time ago I made an Asian pork soup soup, and regrettably I didn’t write the recipe down. So I winged it tonight and took notes. This list of ingredients may sound long, but don’t get discouraged the soup comes together really fast! I would have liked to add cabbage to this soup too, so if you have it, shred some up and toss it in – it’s good!
2 stalks of celery
1 clove garlic
1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon Sriracha
8 cups chicken broth
1/2 cup Kikkoman Noodle Soup Base
2 tablespoons soy sauce
2 cups cooked shredded pork shoulder
1 – package of ramen noodles
3 green onions, chopped
1/2 cup chopped cilantro
Dice celery, onions, carrots, and garlic. Cook this mixture on medium heat for about 10 minutes until the vegetables are soft. Stir often so the onions and garlic don’t burn.
Stir in the sesame oil, Sriracha, broth, soup base, and soy sauce. Bring the mixture to a rolling boil and let boil 5 minutes. Then add the noodles and cook 3 minutes or so.
Garnish with thinly sliced green onion and chopped cilantro.