ASIAN SESAME PORK MEDALLIONS IN SOBA NOODLE BROTH WITH MISO BUTTER MUSHROOMS
Serves: 4 | Prep Time: 10-15 mins | Cook Time: 20-25 mins
Our Asian Sesame Pork medallions are a popular and easy mid week meal solution. They’re great simply pan fried on their own but this recipe puts a delicious and interesting spin on them with a noodle soup.
The broth is super easy to make and comes together in less than 25 minutes. You’ll be slurping umami packed noodles and mushrooms in no time.
Recipe and images courtesy of Alana Lowes.
2 litres good quality chicken stock
5cm knob of ginger, thinly sliced
3 garlic cloves, lightly smashed
3 coriander roots
200g shitake mushrooms, sliced
2 tbsp tamari or light soy sauce
2 tbsp white miso
4 Asian sesame pork medallions
270g soba noodles
1 cup frozen shelled edamame beans
fresh coriander leaves
chilli oil or fresh chilli slices
Place the stock, ginger, garlic and coriander roots into a large pot and bring to the boil. Turn down to a simmer and cook for 3-4 mins. Turn the heat off and set aside to allow the aromatics to steep in the stock while you prepare the rest of the recipe.
Place the eggs into a small saucepan and cover with cold water. Place over a high heat and bring to a simmer. Cook for 3 mins for a soft boil and 5-6 mins for a hard boil. Remove the eggs and place in cold water to cool. Peel and set aside.
Fill a medium sized saucepan with cold water and bring to the boil. Blanche the edamame for 2 mins and remove with a slotted spoon. Set aside. In the same saucepan, cook the soba noodles to packet instructions (generally just a few minutes) and then drain & rinse under cold water. Set aside.
Meanwhile, for the miso butter mushrooms, melt half the butter in a frying pan over a medium heat. Add a single layer of the mushrooms and cook until browned, approximately 5 mins. Whisk together the tamari and 1 tbsp of the miso. Add to the mushrooms along with the remaining butter. Stir to combine and cook for a further 1-2 mins or until the mushrooms are cooked through and golden brown all over. Remove from the heat and set aside on a plate.
Bring the frying pan back up to a medium heat. Add the sesame oil. Place the pork medallions into the frying pan and cook for 2-3 mins, taking care not to burn. Turn and cook for a further 1-2 mins or until cooked to your liking. Set aside to rest for 5 mins, then slice.
Remove and discard the ginger, garlic and coriander roots from the stock. Return the stock to a boil add the remaining miso and stir to combine.
Divide the miso soup, noodles and edamame between 4 bowls, top with the mushrooms and pork. Slice the eggs in half and one egg to each bowl. Scatter with the coriander leaves & chilli oil or fresh chilli.