Japanese Noodle Soup With Roast Pork and Bok Choy

Yield 4

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  • 12 oz boneless pork chops
  • 1 tbsp hoisin sauce
  • 1 tbsp sugar
  • 2 tsp Chinese five-spice powder
  • 1 tbsp soy sauce
  • 7 cups chicken broth
  • 1 star anise pod
  • 2 ounces ginger root peeled
  • 2 large garlic cloves minced
  • 1 tbsp soy sauce
  • 8 oz dried soba noodles
  • 8 oz bok choy
  • 8 shittake mushrooms
  • 2 scallions sliced


  1. Arrange the pork chops in a baking dish. Brush with a mixture of hoisin sauce, sugar, five-spice powder and 1 tablespoon of soy sauce. Bake at 350 degrees for 30 minutes. Remove from the oven. Let stand for 5 minutes.
  2. Cut crosswise into thin slices. Cut the slices into halves diagonally.
  3. Combine the broth, anise powder pod, ginger root, garlic and 1 tablespoon of soy sauce in a saucepan. Bring to a boil; remove from heat.
  4. Let stand, covered, for 30 minutes. Cook the noodles using the package directions. Drain the noodles, rinse and divide evenly among 8 large soup bowls.
  5. Strain the broth. Bring to a boil in a large saucepan.
  6. Cut the bok choy crosswise into 1/8-inch slices. Add the bok choy, mushrooms, scallions and pork to the broth. Simmer for 2 minutes or until the bok choy is tender-crisp.
  7. Ladle over the noodles.


A clean and refreshing soup.