Pork & Noodles in Mushroom Broth

I love noodle soups. In the wintertime, my favourite thing is some Japanese ramen or Vietnamese phở. Noodles and broth with some meat, veggies and spicy flavours make winter easier to bear.

The roasted pork and rice noodles are served in a bowl of mushroom broth with carrots for a warming meal.

Here's what you need for this quick and fabulous soup.

20 grams (1/2 a cup) dried porcini mushrooms

1 pork tenderloin (about 500 grams)

olive oil

salt & pepper

1 shallot

2 medium carrots

300 grams mushrooms (oyster, shiitake, cremini, enoki, or a mixture)

1 cup chicken stock

1 tablespoon fish sauce

1 tablespoon soy sauce

200 grams rice noodles

baby spinach

1 red chili pepper, thinly sliced

1 green onion, sliced

Preheat the oven to 400 degrees. Place the dried porcini mushrooms in a measuring cup and pour 2 cups boiling water over them. Soak for about 20 minutes.

Heat a tablespoon of olive oil in an oven-safe pan. Season the pork tenderloin with salt and pepper and sear it on all sides for about 5 minutes total. 

Place the pan in the oven and roast the pork for about 15 minutes until cooked through. Set aside.

Slice the mushrooms. Remove the stems if necessary. 

Peel and slice the carrots and peel and mince the shallot.

Heat a tablespoon of oil in a pot and add the mushrooms, shallot and carrots. Cook for about a minute.

Pour the porcini mushroom broth through a strainer into the pot. Chop the strained porcinis and add them to the pot along with the chicken stock, fish sauce and soy sauce. Bring to a simmer.

Meanwhile, prepare the rice noodles according to package directions. Mine called for pouring boiling water over the noodles, then draining.

To serve the soup, place a handful of spinach in a soup bowl. Top with rice noodles, then sprinkle with sliced chilis and green onions.

Slice the pork into bite-sized pieces and lay it over the noodles.

Ladle the mushroom broth over the noodles and pork and serve. So warm and delicious!