Hello everybody! Mike's family is Vietnamese and I have been researching how to cook the soups he loves so much. As I was researching I realized that these soups can be prepared low fat and low carb with very few adjustments and retain some lively, wonderful, fresh flavors. I will probably never live up to Mike's mothers' soups, because she is an absolutely wonderful cook straight from Hanoi, but its the journey that counts right!
So, if your looking for LOW CARB AND LOW FAT foods like me, this soup fits the bill. I get oh so tired of chicken breast and protein shakes, the variety just isn't there for me and the flavor grows flat after a while. This soup is a great alternative to add into your routine! The soup base can be used with any lean meat or tofu if you like. I am using both pork loin and tofu this time.
NOTE: Always store the meat and noodles separately and add them to the broth or soup base when you are ready to make a bowl. This makes it Fresh Every Time!
ROAST PORK MISO SOUP
2 pork loins (Costco sells these for an average of $17.00 per 4 pork loins)
6-7 cups pork stock, vegetable stock, low sodium chicken stock or combination of all
1/4 cup white miso
1 inch of fresh ginger peeled and grated
3 cloves of garlic grated
2 whole star anise
salt & Pepper
4 baby bok choy chopped
1 teasp Olive Oil
2 tsp roasted sesame oil
Hot sauce (optional)
Thin Rice Noodles - cooked - optional
Topping suggestions: Thinly sliced chives, Cilantro, Siriacha,Thai Basil, thinly sliced jalapeno peppers, sliced sauteed green beans, sauteed spinach, any mushroom, sweet corn, bean sprouts, boiled egg
Salt and pepper the pork loin on both sides. In a 350 degree oven, Braise/Roast both pork loins in 2 cups of stock of your choice plus 1 cup water in a heavy roasting pan, covered for about 1.5 hours. Take out of the oven keep covered and let rest 20 minutes. Once cooled, slice to your liking, thin or like we like it in chunks.
In a medium stock pot, add 2 TBSP of the Miso, the garlic, ginger, star anise and 6 cups of the stock from the pork loin roast. If you didn't get enough stock from the pork roasts, add any stock to compensate for the difference. Add 2 cups of water and bring to a boil over medium heat stirring occasionally for around 30 minutes.
Meanwhile, remove the pork loins from the roasting pan. Put the pan over medium heat and add 1 tsp of olive oil, heat the pan for a minute, add the bok choy and saute for around 2-3 minutes remove from heat.
Strain the stock to remove the ginger threads and garlic pieces, and star anise. I use a small hand strainer and ladel it into the strainer a few times just enough to make the broth smooth. Add the remaining miso and sesame oil, stir to incorporate, then add the bok choy. This is your soup base.
I have the broth in the fridge, the meat and tofu separate so I can choose which one I want to have with the soup and add just a few tbsp of noodles. You can simply skip the noodles for a low low carb meal.
To Assemble - In a soup bowl, noodles first, then add broth, then meat, then any toppings. I use the Siriracha hot sauce just a few shakes on top!
** Important, keep the ingredients separate, the meat, the broth, and the noodles until you are ready to serve and prepare this by the bowl.
So, if your looking for LOW CARB AND LOW FAT foods like me, this soup fits the bill. I get oh so tired of chicken breast and protein shakes, the variety just isn't there for me and the flavor grows flat after a while. This soup is a great alternative to add into your routine! The soup base can be used with any lean meat or tofu if you like. I am using both pork loin and tofu this time.
NOTE: Always store the meat and noodles separately and add them to the broth or soup base when you are ready to make a bowl. This makes it Fresh Every Time!
ROAST PORK MISO SOUP
2 pork loins (Costco sells these for an average of $17.00 per 4 pork loins)
6-7 cups pork stock, vegetable stock, low sodium chicken stock or combination of all
1/4 cup white miso
1 inch of fresh ginger peeled and grated
3 cloves of garlic grated
2 whole star anise
salt & Pepper
4 baby bok choy chopped
1 teasp Olive Oil
2 tsp roasted sesame oil
Hot sauce (optional)
Thin Rice Noodles - cooked - optional
Topping suggestions: Thinly sliced chives, Cilantro, Siriacha,Thai Basil, thinly sliced jalapeno peppers, sliced sauteed green beans, sauteed spinach, any mushroom, sweet corn, bean sprouts, boiled egg
Salt and pepper the pork loin on both sides. In a 350 degree oven, Braise/Roast both pork loins in 2 cups of stock of your choice plus 1 cup water in a heavy roasting pan, covered for about 1.5 hours. Take out of the oven keep covered and let rest 20 minutes. Once cooled, slice to your liking, thin or like we like it in chunks.
In a medium stock pot, add 2 TBSP of the Miso, the garlic, ginger, star anise and 6 cups of the stock from the pork loin roast. If you didn't get enough stock from the pork roasts, add any stock to compensate for the difference. Add 2 cups of water and bring to a boil over medium heat stirring occasionally for around 30 minutes.
Meanwhile, remove the pork loins from the roasting pan. Put the pan over medium heat and add 1 tsp of olive oil, heat the pan for a minute, add the bok choy and saute for around 2-3 minutes remove from heat.
Strain the stock to remove the ginger threads and garlic pieces, and star anise. I use a small hand strainer and ladel it into the strainer a few times just enough to make the broth smooth. Add the remaining miso and sesame oil, stir to incorporate, then add the bok choy. This is your soup base.
I have the broth in the fridge, the meat and tofu separate so I can choose which one I want to have with the soup and add just a few tbsp of noodles. You can simply skip the noodles for a low low carb meal.
To Assemble - In a soup bowl, noodles first, then add broth, then meat, then any toppings. I use the Siriracha hot sauce just a few shakes on top!
** Important, keep the ingredients separate, the meat, the broth, and the noodles until you are ready to serve and prepare this by the bowl.
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