Winter Market Noodle Bowl
When it’s cold, deep in Winter, there are few things that I crave more than a piping hot bowl of broth and noodles. I tried Remedy Bone Broth’s Coconut Curry Soup Base last week at the Market and thought it would make a great foundation for just such a recipe. After a quick walk through the market to gather everything else from Bear Creek, Bloomsbury, River Cottage, Rose Creek Farms, and Alfresco Pasta, I was on my way to the kitchen to make lunch. Enjoy and keep warm!
2 Each Bear Creek Farms Thick Cut Pork Chops, w/o the Rib Bone
1 Quart Remedy Bone Broth Coconut Curry Soup Base
1lb Alfresco Pasta Egg Fettuccini
1 Bunch Hakurei Turnips, Bloomsbury & Rose Creek Farms
! Small Bunch Red Tabby Spinach, Bloomsbury Farms
1 Pint Oyster Mushrooms, Bloomsbury & Possum Bottom Farms
1 Bunch Green Onions, Bloomsbury & Rose Creek Farms
2 Farm Eggs, River Cottage, Peaceful Pastures
Salt & Pepper
Prepare the vegetables by thinly slicing 3 or 4 of the turnips, trimming the stems of the spinach, thinly slicing the oyster mushrooms, and finely slicing the green onion tops (reserve the bottoms for another dish). Warm the Coconut Curry Soup Base in a saucepan just to a simmer and cover.
Season the pork chops with salt and pepper set aside on a plate to room temperature.
Bring a 3-quart saucepan of water with a pinch of salt to the boil and carefully add the eggs, reduce heat to a gentle boil and cook the eggs for 7 minutes. Remove from the water with a slotted spoon and cover with cool water for 1 minute. Peel the eggs while still warm and set aside, covered. You will use the same boiling water for cooking the pasta while the pork chops cook, so don’t throw it out just yet but do keep it simmering.
Heat an iron skillet to medium heat and when hot, sear the pork chops for 2 minutes on each side until nicely browned; turn the heat down and turn a few more times until cooked through and the internal temperature has reached 145F. Set aside on a plate to rest but keep warm. Turn the water you cooked the eggs in back up to a boil and add the fresh pasta; cook for 2-3 minutes until almost cooked through. Drain the pasta in a strainer, then divide the pasta into 4 deep soup bowls. Add the prepared vegetables to the bowl alongside the pasta, then pour the simmering Coconut Curry broth to cover almost everything. (You can also add the vegetables to the broth and cook gently if you like them a bit more cooked).
Slice the pork into thin slices and divide half of each chop into each bowl. Carefully cut the eggs in half (they will be slightly runny but with set egg white) and add a half of the egg to each bowl, just setting them into the hot broth. Pour any of the fat and cooking juices from when the pork was resting over each of the bowls.
Serve immediately while still hot! Enjoy!
Chef Michael R Martin
South Fork Catering Co.