Spicy Sesame Pork Soup with Noodles
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Spicy Sesame Pork Soup with Noodles by gingerroot
WHO: Gingerroot is an apron-wearing cook from Honolulu, Hawaii.
WHAT: A rich, brothy soup that delivers on big promises.
HOW: To make this stock, you'll need to be a bit patient. You'll also need to roast a lot of bones, simmer, skim, and strain. But it'll be worth your time, we promise.
WHY WE LOVE IT: This soup tastes as soul-satisfying as it is to make. It's a long haul -- but the kind that we love to get in our element and make, methodically. The smoky, spicy, long-simmered result just sweetens the reward.
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These are going to turn into something magical.
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Roasting bones is the secret to the most flavorful soup.
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Halfway through roasting, flip the bones, and pile on the veggies.
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If yours look like this, give yourself a pat on the back.
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Now they're stockpot-bound.
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Deglazing isn't just for sautÃ© pans -- get every last morsel from your baking sheet.
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In it goes!
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Add tamarind paste and simmer. Then remove meat, vegetables, and simmer again. Phew! Now refrigerate overnight.
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The next day, skim of the layer of fat to ready the stock for its final simmer.
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All the greenery.
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And for good luck and a little extra meatiness, a ham hock.
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Seasoning time! Grind, grind, grind.
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Sesame oil wants to help you. Let it.
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Here's the heat factor. Be daring.
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This soup will give you a workout.
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Into the pot it goes!
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Along with a little bit of miso, thinned with stock.
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Turn your attention to a tangle of vermicelli.
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The reserved neck bone meat gets a quick sautÃ© in sesame oil.
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But the cabbage will want in, too.
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And some balsamic for good measure. Are you ready for this? It's finally time to assemble.
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A soup well-earned. Now eat! Lots.