Asian Noodle Soup

Its winter.  It snowed so much on Christmas Day that they cancelled church--that never happens.  So its soup weather.  Maybe this is faux pho, or some version of ramen...whatever, its a tasty soup.  If your New Year's goals include trying new things, how about this one?

I made a whole pot of broth that I plan on tweaking for both this Asian soup as well as a tortilla soup.

Broth

1 lb chicken thighs with bones
1 lb pork with bone (I bought neck bones from the Latino market.  You could use spareribs cut up)
1 medium onion, rough chop
1Tbs fresh ginger, chopped
2 cloves garlic, chopped
8-10 cups water

I used my electric pressure cooker to make the broth.  I set it to saute and sauteed the onions in vegetable oil until soft, then added the ginger and garlic for about 30 seconds until fragrant. Toss in the meat and add water to the max line of pressure cooker.  Set for 80 minutes. When done, strain through a fine strainer and set the solids aside.  I let my broth cool and scooped off the fat that floated to the top.

When the solids are cooled, you can pull off any chicken or pork meat and save to use in the soup.  Discard the rest.


Soup (1 serving)
1/4 c. Noodles, cooked (I used black rice noodles, but any kind you like are fine)
1/4 c. Meat
2-3 drops Sesame oil
1/2 Tbs. Soy sauce
Sriracha  to taste

Toppings:
Green onion, sliced
Mushrooms, thinly sliced
Bok Choy, sliced crosswise
Cilantro

Since I had broth in bulk, I measured out enough for my dinner (about 1 1/4 c.) and put in a small saucepan on med-high.  Doctor up the broth with the sesame oil, soy and sriracha.  Toss in the bok choy and mushrooms for about 1 minutes to soften them up.

Assemble

Put the noodles and meat in the bowl along with the toppings of your choice.  Pour the hot broth in and top with cilantro.  I have zero skill with chopsticks, so I used a spoon and a fork.