Whole-wheat spaghetti can replace the soba noodles used here.

　　

Ingredients

Serves 4 as a main course

　　1 tablespoon hoisin sauce

　　1 tablespoon sugar

　　1 1/2 teaspoons Chinese five-spice powder

　　1 tablespoon plus 1 teaspoon soy sauce

　　a 3/4-pound piece well trimmed boneless pork loin

　　8 cups chicken broth

　　six 1/8-inch slices peeled fresh gingerroot

　　3 star anise

　　2 large garlic cloves

　　1/2 pound dried soba noodles

　　1/2 pound bok choy (about 1/2 small head)

　　

Step 1

Preheat oven to 350° F.

　　

Step 2

In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.

　　

Step 3

In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.

　　

Step 4

While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.

　　

Step 5

Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

　　

Nutrition Per Serving

Each serving about 430 calories 9 grams fat (19% calories from fat).

　　#### Nutritional analysis provided by Gourmet