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2-in. piece fresh ginger
1 onion
1 carrot
2 tbsp soy sauce
900-mL low-sodium chicken broth
4 bone-in pork chops
250 g shiitake mushrooms
3 green onions
1 cup frozen corn
1 tbsp light yellow miso paste
227-mL can sliced bamboo shoots, drained (optional)
1 jalapeno, seeded and finely chopped
180 g ramen noodles
1/2 cup bean sprouts
1/4 cup coarsely chopped cilantro
Thinly slice ginger. Cut onion in half lengthwise. Thinly slice each half. Slice carrot into thin rounds. In a large saucepan or pasta pot, stir ginger with onion, carrot, soy sauce and broth. Add 2 cups (500 mL) water and chops. Cover and bring to a boil over high heat. Then, reduce heat to medium-low. Simmer, stirring occasionally, until pork is tender, about 40 min. Skim and discard any foam that floats to the surface.
Meanwhile, discard mushroom stems and thinly slice caps. They should measure about 4 cups (1 L). Slice green onions. Measure out corn. Remove tender pork to a plate.
Stir miso, mushrooms, onion, corn, bamboo shoots and jalapeño into soup. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until mushrooms have softened and corn is heated through, 4 to 6 min. Meanwhile, following package directions, cook noodles separately because they will soak up too much broth if cooked in the soup. Trim and discard fat from pork. Cut meat into small pieces. Stir both noodles and meat into soup. Ladle into bowls and sprinkle with bean sprouts and chopped cilantro.
Calories 221, Protein 16.8g, Carbohydrates 20.4g, Fat 8.4g, Sodium 513mg.
David is the executive chef of West, Vancouver. This soup was his top choice in our round-up of favourite comfort foods from 10 top Canadian chefs. Recipe adapted by the Chatelaine Test Kitchen.
If making ahead, don't add noodles, sprouts or cilantro. Cover soup and refrigerate overnight. Reheat, then cook noodles and add. Sprinkle with sprouts and cilantro just before serving.