I have been watching Momofuku‘s David Chang in “The Mind of a Chef series” and am inspired by his play on food. He likes to experiment with ingredients, tweak them and make them fresh. I like that.
Though his stock has way more depth to it and the time involved to do so takes a considerable amount, I do believe a simpler way can be prepared when you don’t have a lot of time. And look at those fun shaped carrots. What kid wouldn’t have fun eating that?
Here’s what you need:
Chicken stock- I love “Better than Bouillon” brand
Green beans- trim the ends
Large carrots- cut into designs
pork shoulder- sliced
2-3 scallions- chopped
Start heating up chicken stock in pot. Boil the pork shoulder in a separate pot until cooked through and remove from water and place onto cutting board. Cook the green beans and carrots separately also, adding them back into bowl when ready to eat. Once the stock is near boiling, add the noodles. Cook for just a few minutes. Ladle broth and noodles into bowls and add the pork, beans, carrots and chopped scallions.