Soups make wonderful main dishes, especially when loaded with vegetables that remain fairly crunchy, even after cooking, and infused with toasted sesame oil.
Makes 4 to 6 servings.
1 lb boneless pork loin
3 tablespoons low-sodium soy sauce
2 tablespoons Asian sesame oil, divided
1 tablespoon vegetable oil
2 scallions, white part and 4 inches of green tops, sliced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 cups bok choy cabbage, washed and chopped
5 cups low-fat chicken stock
1 teaspoon rice wine vinegar
1 tablespoon brown sugar
5 oz thick rice noodles
3 tablespoons fresh cilantro, chopped
Salt to taste
1. Trim pork of all visible fat, and cut into very thin slices. Place pork in the slow cooker and toss it with the soy sauce and 1 tablespoon of the sesame oil.
2. Heat remaining sesame oil and vegetable oil in a small skillet over medium-high heat. Add scallions, garlic, and ginger. Cook, stirring constantly, for 30 seconds or until fragrant. Scrape mixture into the slow cooker.
3. Add bok choy, broth, vinegar, and sugar to the slow cooker, and stir to combine. Cook on Low for 4 to 6 hours, or on High for 2 to 3 hours, until pork is cooked through.
4. If cooking on Low, raise the heat to High. Add the noodles and cilantro to the soup, and season to taste with salt. Cook for an additional 15 to 20 minutes, or until noodles are soft and soup is bubbly.