This is so flavorful and warm. The whole family was happy to eat it all up.
Asian Pork Noodle Soup
1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz. rice noodles (or rice vermicelli) If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings: Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)
1. Heat oil in a large skillet over med-high heat; add roast, and brown on all sides.
2. Transfer to slow cooker. Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander. Cover and cook on low 6-8 hours or until pork is tender.
3. Remove pork from cooker; shred with two forks, discarding fat and bone. Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles. Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.