Pacific Rim Pork And Noodle Soup - cooking recipe

Ingredients

1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup rice wine (mirin)
five-spice powder (a pinch)
2 tablespoons toasted sesame oil
1 1/4 - 1 1/2 lbs pork tenderloin, silver skin removed, cut into 1/2-inch slices
2 tablespoons vegetable oil
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 medium onion, coarsely chopped
1 bunch bok choy, cut into 1-inch pieces
2 medium carrots, cut into julienne strips
8 cups beef broth
12 ounces dried soba noodles (or 8 oz. fresh soba noodles)
4 green onions, finely chopped, using the white and tender green parts
1/4 cup toasted sesame seeds, for garnish

Preparation

Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
Heat the vegetable oil in a large skillet or wok over high heat.
Remove pork from marinade and add to the skillet.
Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
Transfer the pork to the insert of a 5-7 quart slow cooker.
Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
Transfer the contents of the skillet to the slow cooker insert.
Add the remaining 7 cups broth to the slow cooker.
Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
Add the noodles and green onions; cover and cook an additional 45 minutes.
Serve the soup garnished with toasted sesame seeds.