Five-spice roast pork with miso soup
- March 2008
- Serves 4
- Ready in 35 minutes
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.
- 16.1g (4g saturated)
- 34g (2.2g sugars)
- 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
- 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.
You could replace the pork with 2 large, skinless chicken breasts.
Rate & review
Or, how about...?
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...