Pork Noodle Soup with Cinnamon and Anise

This soup has become a staple for us. Easy to make. You can add and play with the flavors. We serve it like a Ramen with hard boiled egg, sometimes we have fresh cabbage we use wheat noodles. You can't go wrong. Enjoy!!

• 匿名

• Seattle

• 3/9/2019

The nutritional information states 1293 calories - is this for one serving or the entire recipe?

• 匿名

• Winnipeg, MB

• 11/9/2017

Most delicious! I've been eyeing this recipe for a long time and finally made it--with some changes inspired by other reviewers: I browned the pork in 2 TBLS canola oil and then de-glazed it with the sherry, then adding the soy sauce and the 6 cups of water plus one can of chicken stock, and then the pork, and the aromatics as written. After the 2 hours, I cooled and shredded the pork and added quite a bit of water(1-2 cups)to dilute the saltiness to taste. I soaked the glass noodles in water for 5 minutes then added them to the broth for about 5 minutes with the shredded pork, and a large amount of fresh spinach, and finally the herbs. Awesome! It is kind of like a Chinese Pho but it seems richer. Unexpectedly, it tasted great with the St Innocent Oregon Chardonnay that I was drinking. Who knew?

• ditto

• Portland Or

• 1/2/2017

A three fork basic recipe that, with some of the GREAT suggestions offered by previous reviewers ,became a four++ keeper!! Couldn't find pork country ribs in less than a 5lb package and boneless at that. (which was one less thing to deal with in the end!) As it turned out so well and I already had the ingredients, made a second batch the next day to share with co-workers. Agree there is nothing like star anise. Most stores, even in small towns,have it but you might find it in the Asian section rather than the usual spice aisle. Quite expensive but keeps a very long time. Ask for help finding. It's essential to brown the meat very well in a couple of Tbs of oil. I used a separate wider frying pan to make this easier. Do deglaze the pan and add back to the meat in a big pot. Aside from cutting back on the sugar a bit (sherry is also very sweet) and using lower sodium soy sauce I prepared as directed to start and agreed it needed some help. Added several slices of fresh ginger and about 3 Tbs fish sauce (which is salty) Both added flavor depth. Here at high altitude had to simmer a couple of hours. Add water as needed!When done, strained the broth from everything else through a colander and separated the meat from the garlic, ginger,cinnamon etc. and added meat back to soup. Some words about noodles:Unless you're REALLY into fighting long noodles it helps to break them at least in half. Used Taste of Thai straight-cut which are widely available. Did not rinse! Par cooked by pouring boiling water over them and testing for doneness every few minutes then draining them. Not adding them to the soup directly has two advantages. You can portion to taste in individual bowls (and anyone that has ever tried to keep pho for the next day knows that rice noodles in liquid disintegrate overnight). Also, left over noodles keep well in the fridge, loosely covered, for a couple of days. I love to add sriracha to my pho and would have some for those that would enjoy it on the side along with other traditional pho garnishes like lime quarters,fresh bean sprouts and thin jalapeno slices. Not everybody is a cilantro fan and fresh Thai or regular basil leaves would be great too.Will definitely make again...Enjoy!

• alan_dahline

• Denver,Co

• 2/28/2016

Very tasty, loved the spices and pork together. I used a lot less sugar and found that was more to my taste. Altogether, two thumbs up.

• bezel76

• Queensland, Australia

• 1/9/2016

Fantastic flavours. I made exactly as A Cook from AZ and it was amazing. Four forks all the way. Served with duck spring rolls and crunchy crackers and flatbreads. Followed with home made pumpkin ice cream and it was a super meal.

• NikDes

• Ottawa, Ontario

• 10/9/2014

注意到不少肉汤的担忧不是being substantial. I solved this by browning the pork and using deglazed liquid. Did not have the wine/sherry, so I omitted, and I don't think the broth suffered for lack of it. The house smelled INCREDIBLE while it was simmering. Some of you had a great tip about cooking the noodles separately so as not to absorb too much of the broth.

• toosdae

• Mesa, AZ

• 2/8/2013

I listened to other reviewers and substituted 2c of the water for beef stock. I also added onion, carrot, celery, and ginger along with the garlic, and ended up having an extra pound of ribs so I threw that in as well. I too used dry sherry. I made the broth the night before like someone suggested, let it sit in the fridge, and scooped the fat out the next day easily. I also cooked the noodles separately, since I didn't want them to soak up all yummy broth!

• 匿名

• PHX, AZ

• 11/23/2011

I agree that I too thought the soup was lacking. I really liked the other's suggestions to make it POP more, and added celery, green onion, ginger, red pepper flakes, shredded bamboo shoots, and some pork and beef base to it. We served it with more green onion, the cilantro, and sriracha sauce on the side. I would also cut back on the sugar.

• Debage

• minnesota

• 2/2/2011

This soup was surprisingly boring, with the broth just tasting a lot like soy sauce. I ended up having to doctor it up a bit, using suggestions from other reviewers. I didn't mind that the noodles soak up the broth. I won't make this again.

• 匿名

• Tacoma, WA

• 1/28/2011

Really tasty!! It needed more broth at the end - I made a broth of vigor and soaked the noodles in that before cooking. Noodles need to be soaked, more liquid at end, and serve w/mung beans as well as cilantro/scallion. Fabulous and my coworkers were all jealous of the leftovers!

• mmarshal77

• 马里兰州巴尔的摩

• 1/23/2011

Incredible! Used dry sherry (which I love) and anise seed. Was even better the next day, with friends. Did soak noodles per instructions on package, and did add more broth (just a mixture of water, more soy sauce, and sherry) after refrigerating overnight. This is a huge winner and will definitely be made again. Satisfying and comforting. Sriracha a must.

• annakateunc

• Chicago, IL

• 1/18/2011

I threw this in my crockpot while at work all day. I tossed it in the fridge over night in order to let the fat rise. The chilled fat comes off in pieces. I soaked the cellophane noodles separate.

• staceye121

• Boston, ma

• 1/10/2011

Made this with Asian wheat noodles, skipped the sugar (for a more savoury soup), substituted half the soy sauce with Thai fish sauce, and added some sliced chilli padis. It was easy to prepare, and excellent to taste. Would definitely make this again.

• STARXXLIGHT

• Singapore

• 5/13/2010

Great Flavor! I used equal parts chicken broth, beef broth, and water. Took the advice of soaking the noodles, glad I did. I will use ginger next time.

• mixqueen

• Tacoma, Wa

• 12/8/2009