Pacific Rim Pork And Noodle Soup

• 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 pork 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 white and tender green parts
• 1/4 cup toasted sesame seeds, for garnish

1. Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
2. Add the pork, 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 pork from marinade and add to the skillet.
5. Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
6. Transfer the pork 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 pork 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.

soy sauce, hoisin sauce, rice wine, fivespice powder, sesame oil, pork tenderloin, vegetable oil, ginger, garlic, onion, bok choy, carrots, beef broth, noodles, green onions, sesame seeds

Taken from www.food.com/recipe/pacific-rim-pork-and-noodle-soup-473209 (may not work)