Wednesday, December 28, 2011
I hope all of you had a wonderful and blessed Christmas this year. Mine was filled with wonderful food, lots of presents, great friends and family. hm….maybe a few too many cookies and chocolates! Is there such a thing as too many cookies and chocolate? hahaha… I guess not.
Nothing is more comforting than having a bowl of hot noodle soup after the holiday feast. Noodle soup gotta be one of the top 3 of my favorite brunch items. I hope some of you had a chance to make the Roasted Pork Loin with Miso and Asian Pear Glaze in my previous post. Actually, I do make that pork roast from time to time. Because I can use whatever left over to make this Miso Pork Noodle Soup. Plus, my little boy is a big fan of noodle soup, especially when I serve it with the pickled daikon (the yellow half circles you see on the small plate).
This Miso Pork Noodle Soup with Soft Boiled Egg is super simple to make. If you know how to boil water, you can make this noodle soup! No kidding. I love soft boiled eggs, if you are serving them to young kids, elderly or pregnant ladies in the house, just make sure you get the pasteurized eggs so everyone can enjoy a soft boiled with the peace of mind.
The trick to prevent cracking on the egg shells is to place the eggs in the cold water before heating your pot. When it’s the doneness you want (I cooked mine 3 to 4 minutes more after the water comes to a full boil), remove the eggs from the pot and run under cool tap water until the eggs are completely cool to the touch. That way, the eggs shells will peel off nicely and won’t stick to the egg whites.
In this particular noodle soup, I thinly sliced the Roasted Miso Pork Loin I had along with some Japanese fish cakes (they comes in all kinds of shapes and colors). Add the soft boil egg and some bok choi and you are all set. The pork slices were still very juicy and tender even after reheating in the miso soup. My little boy declared he can (and wants to) have this noodle soup every day and won’t get bored!
Thank you for stopping by today and I wish you all a prosperous 2012! Happy New Year.
Miso Pork Noodle Soup with Soft Boiled Egg (ゆで卵)
4 servings of egg noodles or ramen (I used fresh egg noodles)
8 cups chicken broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce
4 tablespoons red miso paste
1 bunch of bok choy
some ready to eat fish cakes (Kamaboko), whatever kind you prefer
12 thinly sliced Roasted Miso Pork Loin
In a medium saucepan filled with cool tap water, place the eggs in the pot before heating on the stove. When the water comes to a full boil, let the eggs cook another 3 to 4 minutes (depending on how cooked you want your eggs to be). Remove eggs with a slotted spoon and run them under cold tap water until completely cool to the touch. Remove the shells and cut each egg in half, length wise.
Meanwhile, cook the egg noodles to el dente according to the package’s instructions. Remove noodles from water and equally divide them into 4 serving bowls.
In another clean medium saucepan, heat the chicken broth with the dashi, soy sauce and miso paste to a boil. Place the bok choy, fish cakes and roasted miso pork loin slices into the broth. When the broth returns to a boil, remove from heat and arrange the veggies, fish cakes, pork loin and soft boil egg on top of the noodles. Equally divide the soup in each bowl and serve hot.