Again wanted to post the night before.

Vyanne has classes until late during some days, so if I feel like it, I might end up cooking something for both of us to munch on.

Today’s dish is a simple Japanese/Chinese styled noodle dish in soup. Well, I guess the name I’ve been calling it has been Soba Noodles in Soy Based Soup with Pork Chop. Heh.

Here’s how the recipe goes. First off, you marinate some pork chops with five spice, soya sauce, sesame oil and Shao Xin wine. Let that sit for an hour or so to absorb the flavours. Then you prepare chopped spring onions, ginger, shitake mushrooms (dried) ,black fungus (also dried) ,bean sprouts and fishcake. After you feel that you meat has soaked enough, you can panfry your porkchops until brown and tender. For ease of eating and presentation purposes, the meat can be chopped up and set aside.

You can then prepare the soup base. Get a pot and throw the ginger in with some oil to cook. This brings out some of the aroma of the ginger. Add water and a separate ingredient I did not mention. You need just a few drops of a soy soup base from any Asian grocer (made in Japan). Throw in the black fungus, bean sprouts and fishcake. Let it simmer a while before throwing in the mushrooms. When it comes to a boil, you can take the pot off the stove. Let it cool while you prepare your soba noodles, again something easily available from any Asian grocer.

Garnish with pork chop and kimchi (so it makes this hybrid dish slightly Korean now).