Carrot
Spicy Sesame Pork Soup with Noodles
Popular on Food52
109 Reviews
Lori L.
November 24, 2022
This was a labor of love but amazing flavors. Couldn’t find pork bones and butcher suggested pigs feet which I was too keen to use and produced ver little meat so browned yup some ground pork instead which was a great addition. I couldn’t find the Katsuo Fumi Furikake near me but toasted up sesame seeds and crushed them up. All the quickly sautéed cabbage was such a yummy addition. Hoping to make it again this weekend!
evergreen
October 27, 2021
I have made this soup twice in a week. Some hints to make it better, more savory:
Go to the largest Asian store in your area and buy a jar of sesame paste. I made a double batch the 2nd time around and used an entire jar of Katsuo Fumi Furikake, ground down as much as possible, then added an additional 1 tsp of sesame paste, go chu jang paste, then added sesame oil and enough soup broth so I can run it thru the blender on the highest setting for about a minute. This gets all of the unmami and sesame taste out of the mixture. Also, be sure to find the Aka (red) miso. White miso just doesnt do the same thing. Lastly, if you want something other than glass noodles, try fresh Chinese noodles, they make an incredible soup. Also be sure to use the smoked ham hock instead of any other smoked pork. It just has more flavor.
Go to the largest Asian store in your area and buy a jar of sesame paste. I made a double batch the 2nd time around and used an entire jar of Katsuo Fumi Furikake, ground down as much as possible, then added an additional 1 tsp of sesame paste, go chu jang paste, then added sesame oil and enough soup broth so I can run it thru the blender on the highest setting for about a minute. This gets all of the unmami and sesame taste out of the mixture. Also, be sure to find the Aka (red) miso. White miso just doesnt do the same thing. Lastly, if you want something other than glass noodles, try fresh Chinese noodles, they make an incredible soup. Also be sure to use the smoked ham hock instead of any other smoked pork. It just has more flavor.
Connie
February 17, 2021
This soup is fantastic! Layers of flavor. I used ramen noodles and gave the broth a pour of fish sauce to add to the umami. Worth the time!
gingerroot
September 22, 2021
Thank you, Connie! Sorry I’m only seeing your note now. I’m so happy you tried this and enjoying this. Fish sauce is a great addition.
MoCat
November 6, 2017
Hi, I’m excited to make this. I’ve been able to find everything except a smoked ham hock and cilantro with roots. I did find a smoked ham shank, which I’m hoping is a good substitute. I just have one question: Do I also use the meat off the ham hock (shank)? I’m guessing, “Yes”, but thought I’d ask. -Thank you
gingerroot
November 6, 2017
Hi MoCat, thanks for your note. Yes, substituting shank for hock should be fine and yes add the shank meat to the final soup. Enjoy!!!
cookinalong
November 14, 2016
I don't understand the point of grinding the furikake to a paste. Why the extra step? Could I just add it as is?
gingerroot
November 15, 2016
Hi cookinalong,
I could not source Asian sesame paste when I first made this and subbed ground sesame-Katsuo furikake (which I had just received as a gift from Japan). You could certainly add the furikake without grinding, I'm just not sure if you would get the same sesame flavor. Let me know what you try!
Cheers,
Jenny
I could not source Asian sesame paste when I first made this and subbed ground sesame-Katsuo furikake (which I had just received as a gift from Japan). You could certainly add the furikake without grinding, I'm just not sure if you would get the same sesame flavor. Let me know what you try!
Cheers,
Jenny
JJ A.
September 3, 2016
OMG, you might have just saved me from the loony bin!!! There have been SO MANY instances when, after making a complex recipe for something, I taste said item and find it to be BLAND BLAND BLAND, and yet, when I take some to my friend to eat the next day, HE SAYS...YUM YUM YUM!
I thought I was losing my mind, my taste buds, something!
Thank you for sharing your finding.....it's those kind of notes that help ALL COOKS become more adept at this art/craft/love of cooking. AMEN!
I thought I was losing my mind, my taste buds, something!
Thank you for sharing your finding.....it's those kind of notes that help ALL COOKS become more adept at this art/craft/love of cooking. AMEN!
priscilla M.
March 16, 2016
HI!
WHAT DO I DO WITH THE ONIONS AND CARROTS AFTER I SIEVED THEM. ONLY MENTIONED THE BONES GO BACK IN THE POT AND MEAT IN TIGHT LID CONTAINER. THANK YOU! CAN'T WAIT!!
WHAT DO I DO WITH THE ONIONS AND CARROTS AFTER I SIEVED THEM. ONLY MENTIONED THE BONES GO BACK IN THE POT AND MEAT IN TIGHT LID CONTAINER. THANK YOU! CAN'T WAIT!!
gingerroot
March 16, 2016
Hi! Thanks for your comment. In step 8 you strain out vegetables, using a sieve (or similar implement) over the stockpot and press down on solids to extract as much flavorful liquid from vegetables back into pot. Hope that helps. Hope you enjoy!
Miles
February 29, 2016
Is there any substitute for the katsuo? I have toasted sesame seeds, dashi, but not that. Do I leave it out. The stock is ready....thanks!
gingerroot
February 29, 2016
Hi Miles, I'd just go ahead with the toasted sesame seeds in step three and if you have dashi powder you could add a pinch. Hope it works out!
Mollyh
October 3, 2015
At what point during the stock-making do you remove the bones for good? Before adding ham hock? Thanks.
gingerroot
October 3, 2015
Hi Mollyh, yes, in step 8, after returning bones to pot and simmering for another hour, remove bones before refrigerating stock and before adding hock the next day. Sorry that is not clear as written. I'd love to hear your thoughts if you make this! Thanks.
StevenHB
August 13, 2015
Did the pork bones cook long enough to give up their gelatin so that the pork broth has some body and tackiness? For me, that's the best part about making broth from bones. I made a pork-neck-broth some months ago during a blizzard - I think that I simmered the bones for 24 hours but I did get that yummy mouthfeel.
Chris G.
June 28, 2015
If you live in the vicinity of a town or city that has an "H-Mart," most of these ingredients will be available there, in fact you may be overwhelmed at the variety of brands/variety of container sizes!
On another note: the one special ingredient I was not able to find at H-mart which surprised me was Lapsang Souchong Tea. My local Whole Foods has it in bulk. I want to experiment with it to try making Thai Fried Rice..using it in the rice cooking water to see if a little of it will impart the hint of smokiness that I taste when eating the Thai Fried Rice at Thai Restaurants...does anyone know how they do that???
Chris
On another note: the one special ingredient I was not able to find at H-mart which surprised me was Lapsang Souchong Tea. My local Whole Foods has it in bulk. I want to experiment with it to try making Thai Fried Rice..using it in the rice cooking water to see if a little of it will impart the hint of smokiness that I taste when eating the Thai Fried Rice at Thai Restaurants...does anyone know how they do that???
Chris
Susan W.
June 28, 2015
I think they get that flavor by using screaming hot woks. I get my work as hot as I can and literally char onion, carrots etc on the edges before adding the rest of my ingredients.
ErinC
October 19, 2014
This soup is not a quick and easy dinner! But with time and patience, it turns out to be worth the wait. I ended up doubling the broth amount on after the third chilling, as it had reduced quite a bit and I wanted some leftovers. I added 12 more cups water, some beef boullion and then doubled the amount of seasoning (sesame/gojuchang & miso). I did have furikake, but I also had a bunch of tahini, so I used that in lieu of the grinding of the sesame seeds, it seemed to work pretty well, so I recommend if you want to go that route. I ended up seasoning with furikake anyways at the end. Overall, I got a very flavorful, roasted broth. I used a wide rice noodle which I just tossed in the broth at the end of the last broth heating, which worked well! Gingerroot, thanks for the great fall/winter soup! I look forward to making again!!!!
gingerroot
October 19, 2014
Thank you so much for giving this a try, ErinC! It is not a quick soup, by any means, so I really appreciate your fortitude. I'm especially happy that you enjoyed the result! Cheers!!
Susan W.
October 7, 2014
Oh my. This is the most fabulous soup ever. I followed the slow method and chilled overnight 3 times. It's amazing.
I don't own a mortar and pestle (yes..life goes on), so I used my immersion blender jar. Didn't work. Then I tried my amazing blender which annihilates ice into oblivion. Didn't work. Sigh. I think it may have crushed some of the sesame seeds, but many were left whole. I didn't try my Cuisinart. It probably would have worked. I was worried that there wasn't enough paste and it would have just stuck to the side. My furikake contained seaweed so next time I may just try sesame seeds and bonito flakes.
This soup will definitely make an appearance often this winter along with Amanda's broccoli soup. Yay for Food52.
I don't own a mortar and pestle (yes..life goes on), so I used my immersion blender jar. Didn't work. Then I tried my amazing blender which annihilates ice into oblivion. Didn't work. Sigh. I think it may have crushed some of the sesame seeds, but many were left whole. I didn't try my Cuisinart. It probably would have worked. I was worried that there wasn't enough paste and it would have just stuck to the side. My furikake contained seaweed so next time I may just try sesame seeds and bonito flakes.
This soup will definitely make an appearance often this winter along with Amanda's broccoli soup. Yay for Food52.
gingerroot
October 16, 2014
Hi Susan W.! Thanks for taking the long road and giving this a try. I'm so happy you enjoyed it!!
Susan W.
October 4, 2014
So excited to make this. My one question is...is it tamarind paste in blocks that are refrigerated or the looser one in the jar. It's just tamarind paste and water, but the blocks are so concentrated. I went with the jar after much back and forth. Neck bones are browning (had to use beef this time) and everything else is good to go.
gingerroot
October 5, 2014
When I can find it, I use the paste that is sold in a small jar. Can't wait to hear how it turns out!
Susan W.
October 6, 2014
It's on its second night rest. I probably will make the last phase (and eat a huge bowl) tomorrow night or Tuesday. Can't hardly wait!!
Shaarkm
April 27, 2014
Can u please tell me substitutions for pork? Like chicken or no meat at all?
gingerroot
October 16, 2014
You could certainly try substituting chicken, though it will be a very different soup.
Alejandralxndr
February 5, 2014
Where in Honolulu did you find the neck bones and ham hock?
gingerroot
February 6, 2014
Hi Alexandralxndr,
You can find ham hocks in the meat department of most local supermarkets. For some reason Times Kaimuki seems to have more cuts of meat than most markets, including pork neck bones. Hope you enjoy it if you try it!
You can find ham hocks in the meat department of most local supermarkets. For some reason Times Kaimuki seems to have more cuts of meat than most markets, including pork neck bones. Hope you enjoy it if you try it!
JoyD
November 5, 2013
Oh my what a great soup. Because of limited time it took me 4 days to complete. By the 3rd day, I said never again. But when the soup was finished and I tasted it, I put the printed receipe pages into plastic sleeves to preserve it. So good, I am making it for my daughter's family when they visit at Christmas time. It will be perfect as a pick-me-up after a 6 hour flight. Thank you so much for sharing.
gingerroot
November 6, 2013
Hi JoyD! Thanks for your message. Ha, I was thinking the same thing on the 3rd day of figuring this recipe out. I'm so glad you enjoyed it and am tickled that you want to make it for your daughter's family. I hope they enjoy it too.
Vivi B.
March 10, 2013
I made this wonderful broth this weekend and will serve the soup tonight to friends along with some other spicy offerings. I lost my beloved 14 year old dog on Friday and decided to spend the weekend patiently making this broth as a way to ease my sorrow. I have renamed this soup Solace Soup as there was something so comforting about all the steps. I imagined my sweet little guy at my feet the entire time, hoping for a bit of pork (or alot of pork!) and generally hanging around in case I wanted his company during the long and fragrant broth making. It fully brought him back to life for me - so hooray for making things that take time and and are worth the time. Like any long and loving relationship.
Peace.
Peace.
gingerroot
March 10, 2013
Oh Vivi B., I can't tell you how much I appreciate your kind words. My family lost a beloved dog (perhaps the best dog I've ever had)a few months ago and we still miss her so much. That making my soup was able to bring him back for you is the highest compliment. I hope you all enjoy it tonight.
Terence
November 13, 2016
Vivi, you may never know how much your beautiful story means to me. A loving, comforting way through grief. Thank you so much!
Christina @.
March 8, 2013
Congrats! What a lot of work, but you've created a masterpiece! Nicely done!
QueenOfGreen
March 7, 2013
I am SO impressed with myself for 1) finding all the ingredients in the market where everyone's yelling in a completely unfamiliar language and 2) managing to make this! I mean, that you CAME UP WITH the recipe is great and all too, I suppose. : ) It was wonderful, thank you!
gingerroot
March 8, 2013
Oh QueenOfGreen, you've made my day! I'm so glad you made my soup and hope that it was worth the search for unusual ingredients and long production time.
calendargirl
March 1, 2013
This is just a glorious recipe, gingerroot, and beautifully presented. Have been on a noodle soup jag and am writing my shopping list now! Many thanks.
gingerroot
March 1, 2013
You are so welcome, calendargirl!! I'd love to hear your thoughts about it. Thanks for your kind words.
Dolcearia
February 28, 2013
I cannot locate neck bones. What should I substitute?
gingerroot
February 28, 2013
Hi Dolcearia, maybe try country style ribs or spare ribs? Since I've only made it with meaty neck bones I do not have a specific cut to recommend. Any meaty cut that includes smallish bones should work. Let me know what you end up using. I'd definitely still keep an eye out for neck bones - they make amazing stock!
Birtiledge
February 24, 2013
This sounds amazing! Will have to wait it out for southern hemisphere winter to really make the most of it. This'll be the perfect incentive to make something other than emergency "everything soup" next time I feel a cold coming on.
MikeeLikesIt
February 24, 2013
i'm making your recipe this weekend while nursing a week long cold--perfect for healing the senses and soul! I'm curious tho, how big is a cilantro plant? I decided to use a medium bunch of cilantro from the market.
Mahalo!
Mahalo!
gingerroot
February 24, 2013
Hi MikeeLikesIt, I'm so glad you are making my soup! I hope it will do the trick and kick your cold. This kind of soup is my go-to panacea when I'm feeling under the weather. To answer your question about cilantro, I get whole cilantro in my CSA box - each plant with roots has about 6-10 stems. A medium bunch sounds like a reasonable approximation. Actually, I think Amanda & Merrill's photo slide show includes a photo of a cilantro plant with roots.
Hope you enjoy the soup!
Hope you enjoy the soup!
Beautiful, M.
February 22, 2013
This looks epic! I will have to add it to my noodle soup repertoire.
gingerroot
February 22, 2013
Thank you, Beautiful, Memorable Food, I'd love to know what you think if you make it.
fiveandspice
February 22, 2013
Hooray Jenny!!! This looks simply unbelievable! I want to slurp it all right up!
ChristineQ
February 22, 2013
You got me at tamarind! This soup looks amazing and I comend you on your ingenuity in your creation of this recipe. My Mom has been going through chemo, I've been making her soup nearly every week since she started, next week is her 12th and final treatment. I'm making your soup which will also be her celebration soup. I'm so looking forward to both making and trying your soup. Congratulations!
gingerroot
February 22, 2013
Oh ChristineQ! You've just about made my day. Best wishes to your mom - I'll be thinking of you both next week. I hope you both enjoy this and I'd love to hear your thoughts about it.
ChristineQ
March 20, 2013
I made the soup for our celebration and it was the perfect soul warming soup. Really outstanding. Thank you for your fabulous creation!
gingerroot
March 20, 2013
I'm so happy to hear that! Thank you for letting me know. Now you've really made my day.
darksideofthespoon
February 21, 2013
This looks divine! I can't wait to try this.
gingerroot
February 22, 2013
Thank you, darksideofthespoon! I hope you enjoy this as much as we did.
Madhuja
February 21, 2013
This soup sounds AMAZING! Have to make that trip to the Asian market soon! :)
gingerroot
February 22, 2013
Thank you, Madhuja! I especially love the gojuchang - to my palate it adds such a rich and almost smoky flavor to this soup.
TheWimpyVegetarian
February 21, 2013
This looks amazing gingerroot!! Many congrats. Tough week for voting when two of my favorite people on Food52 have recipes in the finals!! Good luck to both of you :-)
gingerroot
February 22, 2013
Thanks so much, S! I am humbled and thrilled to be in such good company.
Kitchen B.
February 21, 2013
Love the cilantro and spring onions/scallions in this. Many congratulations!!
gingerroot
February 22, 2013
I've been adding whole cilantro/scallions to my Asian soups ever since making a chicken soup from Hot, Sour, Salty, Sweet (Alford/Duguid). They add a lot of flavor to the stock. Thanks so much, KB!
dymnyno
February 21, 2013
I love the complexity and the depth of flavors this soup promises. I promise to make it very soon!
gingerroot
February 22, 2013
Oh, I hope you do! And I hope you enjoy it. Thank you so much, dymnyno.
cookinginvictoria
February 21, 2013
Yay -- I was hoping that your fabulous sounding soup would be a finalist!! Congratulations! Still working on sourcing some of the ingredients, but I'm hoping to try this recipe soon.
gingerroot
February 21, 2013
Thank you, Paula!! This would not have happened without your pork neck tip and your delicious Sunday Pork Ragu.
drbabs
February 21, 2013
Hi gingerroot! Congratulations on being a finalist with your amazing soup! Isn't this fun?!
XO
XO
Greenstuff
February 8, 2013
This looks great! I've been thinking of getting some kansui and giving ramen-making a go, and I've thought that if I do that big project, I am going to need an equally big-project broth to go with it. Thanks for providing exactly that!
gingerroot
February 17, 2013
Hi Greenstuff! Sorry for the late reply, somehow I missed your comment. I hope you enjoy the broth if you try it.
hardlikearmour
February 6, 2013
This sounds completely, soul-satisfyingly, delicious! I'm in awe.
gingerroot
February 6, 2013
Thanks so much, hardlikearmour! I was happy to get the deep flavor I had in mind...it just requires a little patience.
boulangere
February 5, 2013
Spicy is right! Clearly, some effort is involved here, but just as clearly, every minute of it is well worth it. I love the Napa cabbage added in at the end. This has masterpiece written all over it.
cookinginvictoria
February 5, 2013
Gingerroot, this looks incredibly delicious! I am so thrilled that you were inspired by the Sunday Pork Ragu recipe when you were creating the stock. I agree -- pork neck bones make everything taste better! :)
I really love the vibrant, Asian flavors that you have going on here. Must try to make this on my next free weekend. I will see if I can source some Gochujang. Lovely picture too!
I really love the vibrant, Asian flavors that you have going on here. Must try to make this on my next free weekend. I will see if I can source some Gochujang. Lovely picture too!
gingerroot
February 5, 2013
Thank you so much cookinginvictoria! It's funny because I've only ever found pork neck bones at one store of a local supermarket chain and when I was making your recipe I remember calling around...but I'm so glad I found them here! They really add so much flavor. I hope you can find some gojuchang - it is a lovely condiment to have on hand, with its spicy, almost smoky, fermented notes.
Midge
February 5, 2013
Looks and sounds deeply delicious. Must find this sesame bonito mix. sdebrango, I've often found cilantro with roots in intact at Whole Foods.
gingerroot
February 5, 2013
Thanks Midge! There is a little variety among the sesame bonito mixes that I've seen - the package my dad brought from Japan was just roasted sesame and bonito, while the one I found at the grocery store (in a jar) included little bits of seaweed. Either type will work. I hope you enjoy it if you try it.
aargersi
February 5, 2013
Wow - this sounds like a completely worthy weekend project ... ah-maze-ing
gingerroot
February 5, 2013
Thanks, A! It's a pretty easy project too, especially if you do the stock in one day. Then the hardest part is having to wait...but patience pays off! I just had a bowl of a batch I started on Friday and it is delicious.
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