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Soothing Pork Hock Noodle Soup

Serving Size

6-8

Ingredients

  • 2 - 3 lb. Pork hock
  • 8 cups water
  • 1 tsp iodized sea salt
  • 10 ½ oz. buckwheat soba noodles
  • 1 1/4 lbs. Chinese broccoli

Directions

  • Add the pork hock, water, and salt to a slow cooker and cook on high for 6-8 hours. Strain or skim the fat from the surface. Adjust salt as needed
  • About 20 minutes before the pork is done, cook the soba noodles according to the directions on the package. Drain and rinse with cold water until completely cooled. Set aside
  • Add the Chinese broccoli to a pan with enough water to cover halfway. Steam for about 3-5 minutes or until tender
  • Divide the soba noodles, Chinese broccoli, pork hock and broth from the slow cooker into bowls. Enjoy!

Notes

Leftovers: Refrigerate the pork and broth in airtight containers for up to three days or freeze for up to two months. Refrigerate the soba noodles and Chinese broccoli for up to five days. More Flavor: Add herbs, spices, onion, garlic, carrot, and/or celery to the broth for more depth of flavor. Additional Toppings: Top with fresh herbs, fried garlic, and lime juice No Pork Hock: Use pork shank instead

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