Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My spin on 'yaka mein soup' with pork and bok choy. It's a family favorite (for our gluten-free family). Everyone from my 5-year-old to my wife and I can't get enough, especially on a cold or grey day. This recipe generally makes enough for us to have two meals for five people with some lunches left over. Serve with condiments including crushed red pepper flakes, Parmesan cheese, and lime wedges.

Gallery

Recipe Summary test

prep:
20 mins
cook:
8 hrs
additional:
25 mins
total:
8 hrs 45 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.

    Advertisement
  • Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.

  • Set cooker on Low and cook until the meat has fallen off the bone, 8 to 10 hours.

  • Remove the meat from the broth and shred the pork with two forks; set the meat aside.

  • Strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.

  • If desired, skim excess fat from broth with a large spoon.

  • Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.

  • Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. Drain the noodles.

  • To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro, crushed red pepper flakes, and Parmesan cheese to taste; serve with lime wedges.

Cook's Note:

If you are only planning on eating half, only prepare one package of the rice noodles. Freeze or store your soup and use the other rice noodles then. They don't store so well.

Nutrition Facts

321 calories; protein 20.4g; carbohydrates 28.6g; fat 13.7g; cholesterol 71.9mg; sodium 1269.9mg. Full Nutrition
Advertisement

Reviews (4)

5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2020
I cannot believe this recipe only has four ratings since 2015! We've been making it since then about 3-4 times per year, and it is one of the top three meals we make at home - seriously. The recipe as stated is perfect! Just a couple hints and opinions: - We like to sub 1 napa cabbage in place of 1 bok choy. It adds color, texture and bit of different leafy flavor. We originally did this when the grocery only had 2 bok choy, so I've done it this way about half the time. - Use very good quality pork shoulder! - Use block parmesan to shred it yourself. - It makes a lot. If you have leftovers after a few days don't be afraid to freeze the rest of the soup (not the rice noodles). - This is a year-round soup! I've joked for years about opening a food cart for just yaka mein. It may happen one day. Read More
(4)
Rating: 5 stars
09/08/2018
Used pork chops instead. Turned out fantastic! One of my new favorites. Read More
Rating: 5 stars
12/06/2021
I make this recipe all that time. It's one of my favs. I don't have a slow cooker, so I braise the pork in the oven instead. For half recipe, 2 lbs of pork braising at 325 degrees F takes about 1hr 45mins. I also add celery and garlic. Read More
Advertisement
Rating: 5 stars
03/25/2015
Didn't have bok choy subbed celery instead. Read More
Rating: 5 stars
11/08/2019
My boyfriend and I were very hesitant as we ve never had a pork base soup before. But let me tell you this soup is extremely delicious. I was hesitant to add Parmesan and lime together for the garnish but we gave it a shot and with the soup and that combined it make a nice symphony. Will be making this again!! Only problem is my opinion in wanting more veggies like onion mushroom or even garlic. So I will deff. Add that next time. Read More