Sunday soup should take several hours to make - simmering away on the stove while you putter around the house... I think I'm going to try this one today - come on over for dinner around 7-ish if you're in the neighborhood! I'll probably add spinach or chard...
pork noodle soup with cinnamon and anise
Gourmet | December 2007
Makes 4 to 6 servings
Last Touch
Maggie Ruggiero
2 1/2 pounds country-style pork ribs
6 cups water
2/3 cup soy sauce
2/3 cup Chinese Shaoxing wine or medium-dry Sherry
1/4 cup packed dark brown sugar
1 head garlic, halved crosswise
3 (3-inch) cinnamon sticks
1 whole star anise
5 1/2 ounces bean thread (cellophane) noodles
Garnish: chopped cilantro; sliced scallions
Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.
Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.
I have been eating for the last seven months.
15 years ago
2 comments:
Both soups sound yummy, and perfect for after a day of sledding with the girls. Wish we could have popped by...
This sounds delicious! I dog-eared this recipe in Gourmet and am now doubly inspired to make it.
I concocted a sort-of random but pretty delicious vegetable soup tonight with my crisper leftovers. Truly I've never met a soup I didn't like. You can read all about it at the blog of my silly alter ego. :)
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