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.
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