Soba Noodle Soup with Roast Pork Bok Choy

Whole-wheat spaghetti can replace the soba noodles used here.

INGREDIENTS

• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons Chinese five-spice powder
• 1 tablespoon plus
• 1 teaspoon soy sauce
• 3/4 pound piece well trimmed boneless pork loin
• 8 cups chicken broth
• 6, 1/8-inch slices peeled fresh gingerroot
• 3 star anise
• 2 large garlic cloves
• 1/2 pound dried soba noodles
• 1/2 pound bok choy

PREPARATION

Preheat oven to 350°.

In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160°. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.

In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.

While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil add 1 cup cold water and bring to a boil again. Repeat procedure and simmer noodles for 5 minutes, or until just tender. In a colander drain noodles and rise under cold water. Drain noodles well and divide among 4 soup bowls.

Bring broth to a boil. Cut bok choy crosswise into 3/4-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is crisp-tender. Divide pork, bok choy, and broth among bowls.

SERVINGS 4