Roast Pork Yakamein Soup

For the Chinese Roast Red Pork:

Place one pouch of the seasoning mix for roast red pork and 1/2 cup water in a ziplock bag. Massage bag to help dissolve seasoning.

Place pork in bag. Seal tight and chill for 3-4 hours.

Remove pork from marinade. Place on a greased baking sheet. Bake in a preheated 375° F oven for 30-35 minutes or until internal temperature is 145° F.

Allow pork rest to for at least 10 minutes. Cut into 1/4-inch thick slices. Set aside.

For the soup:

Prepare soup and noodle while pork bakes.

Boil a pot of water and cook noodle or spaghetti to package directions. Drain. Set aside.

Preheat a 6 quart pot on medium. Add oil and garlic. Sauté 2 minutes.

Add broths, Cajun seasoning, soy sauce, and onion powder.

Cover. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer for 15 minutes.

Measure 4 cups of bok choy stalks and six lightly packed cups of the leafy greens. If there are any excess, save for another use at a later time.

Increase heat to high. Add stalks. Cook for 4 minutes. Add leaves. Cover and bring to a boil. Simmer until stalk and leaves are tender, about 5 minutes.

Re-season to taste.

To serve, place noodles in a bowl. Add broth, pork, and egg (1/2 for a regular soup size bowl and 1 whole for a large bowl).

Garnish with scallion.

Drizzle with hot sauce, soy sauce, or ketchup (optional).