Pacific Rim Lamb And Noodle Soup

Total Time: 6 hrs 45 mins Preparation Time: 1 hr Cook Time: 5 hrs 45 mins

Ingredients

• Servings: 8
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup rice wine (mirin)
• five-spice powder (a pinch)
• 2 tablespoons toasted sesame oil
• 1 1/4-1 1/2 lbs lamb tenderloin, silver skin removed, cut into 1/2-inch slices
• 2 tablespoons vegetable oil
• 2 teaspoons freshly grated ginger
• 2 garlic cloves, minced
• 1 medium onion, coarsely chopped
• 1 bunch bok choy, cut into 1-inch pieces
• 2 medium carrots, cut into julienne strips
• 8 cups beef broth
• 12 ounces dried soba noodles (or 8 oz. fresh soba noodles)
• 4 green onions, finely chopped, using the and tender green parts
• 1/4 cup toasted sesame seeds, for garnish

Recipe

• 1 whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
• 2 add the lamb, cover, and refrigerate for at least 1 hour and up to 8 hours.
• 3 heat the vegetable oil in a large skillet or wok over high heat.
• 4 remove lamb from marinade and add to the skillet.
• 5 stir-fry, a few pieces at a time, until the lamb begins to color, 3-4 minutes.
• 6 transfer the lamb to the insert of a 5-7 quart slow cooker.
• 7 add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
• 8 add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
• 9 deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
• 10 transfer the contents of the skillet to the slow cooker insert.
• 11 add the remaining 7 cups broth to the slow cooker.
• 12 cover and cook on low for 4-5 hours, until the lamb and vegetables are tender.
• 13 add the noodles and green onions; cover and cook an additional 45 minutes.
• 14 serve the soup garnished with toasted sesame seeds.