Five-spice roast pork with miso soup

Name: Five-spice roast pork with miso soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 400g piece pork tenderloin fillet; 1 tbsp sesame oil, to taste; 1 tbsp coriander seeds, crushed; 1 tsp Chinese five-spice powder; 2.5 litres chicken stock, hot; 150g dried fine egg noodles; 3 closed cup mushrooms, sliced; 3 x 10g sachets miso soup paste (we used Yutaka from major supermarkets); 50g seasonal greens, shredded; 2 tbsp soy sauce, to taste; 2 spring onions, trimmed and finely shredded, to garnish

Portion size: Serves 4
Ready in 35 minutes
Difficulty: easy

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A warming bowlful of Chinese-style pork soup recipe that makes a filling but very healthy supper. And all for under £4 for four people.

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Ingredients

400g piece pork tenderloin fillet
1 tbsp sesame oil, to taste
1 tbsp coriander seeds, crushed
1 tsp Chinese five-spice powder
2.5 litres chicken stock, hot
150g dried fine egg noodles
3 closed cup mushrooms, sliced
3 x 10g sachets miso soup paste (we used Yutaka from major supermarkets)
50g seasonal greens, shredded
2 tbsp soy sauce, to taste
2 spring onions, trimmed and finely shredded, to garnish

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Method

Preheat the oven to 200°C/fan180°C/ gas 6. Rub the pork with a few drops of the sesame oil and coat with the coriander seeds, five-spice powder and some seasoning. Roast for 20 minutes, until cooked through. Cover with foil and rest for 5 minutes, then cut into thin slices on the diagonal.
Bring the stock to the boil in a large pan. Add the noodles and mushrooms and simmer for 2 minutes. Whisk in the miso, then stir in the greens and simmer for 2 minutes. Stir in the soy sauce.
Ladle the soup between large bowls and top with the pork slices. Serve with a few drops of the remaining sesame oil and garnish with spring onions.
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