Prep time 120 minutes
Cook time 10 minutes
Yield: Serves or Makes 2-3 portions
Preheat the oven to 350˚F. Combine ½ tablespoon Ground Ginger, Crushed Red Pepper Flakes, Onion Powder, Garlic Powder, salt and pepper in a small bowl. Rub the spice mixture all over the pork rib tips.
Roast the pork rib tips in the oven for 40 mins until golden brown.
To a dutch oven add Chicken/beef broth and the shallots, carrots, lemongrass, dried shiitake mushrooms and garlic. Add the roasted pork rib tips and deglaze the sheet pan with some stock and add the brown bits to the dutch oven as well.
Add the dutch to your stove top and set it over medium heat. After 15-20 minutes it will start to simmer and a light frothy layer that will form on the top. Skim that off with a spoon.
Reduce heat to a simmer and let cook for at least 1 hour. Keep skimming of the frothy layer at 20 min intervals or as you see it form. Strain the broth into a clean pot and whisk in the the sambal oelek, soy sauce, sesame oil and lime juice. Bring to a simmer and add your bok choy and some more dried mushrooms. Let cook for about 3 minutes, or until bok choy is tender.
Bring a large pot of salted water to a boil and cook your soba noodles according to package directions.
Add cooked noodles to a bowl and top with the prepared broth and vegetables. Finish with optional toppings like soft-boiled eggs, carrots, thinly sliced radishes and sesame seeds and serve.