Preparation:
- Preparation time: 5 min
- Cooking time: 20 min
- Serving: 4
Ingredients:
·
1
tablespoon vegetable oil
·
2
tablespoons green onion, chopped
·
3
tomatoes, chopped (or 2 16-ounce cans tomatoes)
·
8 cups
pork stock (or chicken stock or water)
·
200
grams (7 ounces) udon noodles, dried (or frozen wontons)
·
8
braised pork ribs (or beef or chicken stew leftover with gravy)
·
salt,
to taste
·
4 eggs
(Optional)
·
2 cups
baby bok choy, for decoration (Optional)
Instructions:
1. Bring
a pot of water to a boil in order to cook the noodles.
2. Heat
oil in a large skillet over medium-high heat until warm. Add green onion and
stir a few times until fragrant. Add tomato and stir and chop until it almost
becomes a paste, 3 to 5 minutes.
3. Transfer
the tomato
paste to a large pot. Add pork stock (or chicken stock or water) and bring to a
boil over medium-high heat. Turn to low heat, cover, and let simmer.
4. While
simmering the broth, cook the noodles according to the instructions.
5. Five
minutes before the noodles are done, add pork ribs (or whatever leftover meat
you’re using) and a spoonful of gravy to the noodle soup. Stir a few times
until the gravy is mixed well with the broth. Taste the broth and add more salt
if necessary. The broth should taste slightly salty by itself. Add eggs. Cover
and simmer for another 2 to 3 minutes, until the eggs are half cooked (or
longer if you like them to be fully cooked).
6. Drain
the noodles and divide them among 3 large bowls. Top the noodles with bok choy
(optional). Pour the tomato broth over the bok choy so that the hot broth
quickly cooks it (be careful not to break the egg yolks!). Transfer an egg and
a couple of pork ribs to each bowl.
7. Serve
immediately.
Want
to elevate your outdoor cooking game? Check out the Spin 120 Black Grill —
perfect for grilling those savory pork ribs or veggies before adding them to
your soup.
Comments
Post a Comment