1 cup tamari
¼ cup maple syrup
1 tsp Chinese five spice
1 kg pork scotch fillet ( Vegetarian option: tofu )
1 lemongrass stalk, cut into small chunks
4 cloves garlic, diced
1 thumb size piece of ginger, sliced
8 star anise
1 tbsp coconut sugar
1 cinnamon stick (cassia bark)
¼ cup rice wine (shaoxing)
1 tsp sesame oil
1.5 L boiling water
Shiitake mushrooms, or a variety of your favourite mushrooms
Micro herbs (pictured but not essential)
Black sesame (pictured but not essential)
Nori (pictured but not essential)
1. Preheat oven to 180 degrees.
2. In a bowl, mix together the five spice, maple syrup and ½ tamari, then glaze pork with mixture and place on a baking tray and bake for 45 minutes, glazing again after about 20 minutes. Set to rest for 5 minutes then slice into 1 cm pieces.
3. Meanwhile, place lemongrass, ginger, garlic, cloves & star anise in a pot with a little coconut oil and fry until fragrant.
4. Add water, broth powder, ½ tamari, rice wine, coconut sugar, sesame oil and simmer gently for 30 minutes.
5. Cook noodles to packet instructions.
6. Meanwhile, strain broth through a sieve, return to the pot and add in Chinese broccoli, mushrooms and simmer for 5 minutes.
7. Taste and season adding more tamari if needed. Serve into bowls adding in the noodles, additional toppings and sliced pork.