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Pork Sotanghon with Miso Paste, Shitake Mushrooms and Spinach

on February 2, 2016

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This is one versatile dish as you can use Soba Noodles instead of Cellophane Noodles/Sotanghon and you may even use left over Roasted Pork from last night’s dinner .

This is my first ever recipe using Miso Paste and hubby liked it. It was also my first time to eat Spinach – good thing it was available in Libertad Market. Quite wierd that I didn’t find any in the Supermarkets.

Hubby said it tasted like the Soup served in Tokyo-Tokyo. 🙂 Achieve na achieve. hehehe

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Hre’s the recipe. 🙂

Ingredients:

1/4 Pork cut into cubs (may use leftover Roasted Pork)
Cooking Oil
1 Tablespoon Grated Ginger
2 Tablespoons Light soy Sause (I used Kikoman)
3 Cups of Water
2 Tablespoons of Oyster Sauce
1/4 cup Brown Miso Paste
1 medium Sized Onion, Chopped
6 Pcs Dried Shitake Mushrooms
Spinach
Sotanghon or Soba Noodles (Japanese Noodles)

Procedures:
1. In a pan, add 3 cups of water.
2. Boil Shitake Mushroom for 5 minutes.
3. Remove the mushrooms, cut and make sure to remove the stem (I always forget to do this and Hubby complaints about it all the time) 🙂
4. In another pan, add cooking oil.
5. Saute Garlic until caramelized.
6. Add the Pork.
7. Add Oyster Sauce and stir.
8. Add the water that you used to boil the Shitake Mushrooms.
9. Mix Soy Sauce, ginger, Miso Paste ans Shitake Mushrooms.
10. When using Sotanghon, place the Noodles in a clean water and let it stay for about 5 minutes.
11. Add the Sotanghon Noodles.
12. Taste.
13. Once you are ok with the taste, add the Spinach.
14. Cover, lower the heat and let it simmer for another 3 minutes.

Enjoy! =)

 

 

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