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4
PORK NOODLE BOWL
Serves: 4
Ingredients:
4 pork ribeye chops
2” knob fresh ginger
4 tbsp. + ½ cup low sodium soy sauce
2 tbsp. + 4 tbsp. minced garlic
2 tbsp. hoisin
4 baby bok choy
8 oz sliced mushrooms
8 cups (64 oz) vegetable broth
10 tbsp. miso
8 oz udon noodles
Method:
1. Fill the ceramic bowl 2/3 full with warm water. Place the pork in individual zip top bags.
Grate the ginger into a small bowl. Whisk in the soy sauce, garlic and hoisin. Pour the
mixture among the individually bagged pork. Seal the bag with a vacuum sealer, or using or
the water displacement method mentioned above.
2. Select ‘sous vide’, press the ‘up/down’ arrows to set the temperate to 60C. Press the
‘time/temp’ button and set the time for 1 hour. Press ‘start’. Once the water has reached
temperature the unit will sound with an audible beep, place the bag with the pork in the
water. The unit will beep when the pork is ready.
3. Make the noodle bowl. Cut the baby bok choy into 1” pieces. Roughly chop the
mushrooms. Place the baby bok choy and the mushrooms in a large stockpot and add the
vegetable broth. Stir in the garlic, miso, gochujang and soy sauce and bring to a simmer
over medium heat.
4. With 10 minutes remaining on the sous vide, break the noodles in half and add to the
simmering broth. Stir occasionally to keep the noodles from sticking.
5. The unit will sound with an audible beep when the meat is ready. Once the pork has
nished cooking, remove it from the bag, discarding the ginger/soy sauce mixture, and
place on a large cutting board. In a cast iron skillet, heat a few tablespoons of oil over high
heat. Once the oil is very hot; sear the pork in the pan for about 2-4 minutes per side. Allow
the pork to rest for 5 minutes before slicing.
6. Thinly slice the pork and top up the noodle soup with the sliced pork among the serving bowls.
SOUS VIDE
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