This full flavored soup was a hit with my family and at a potluck I recently attended. Full of flavor, veggies and warmth. I enjoy that it is a semi-homemade recipe and anything goes. Add canned baby corn, bok choy, napa or regular cabbage, shitake mushrooms to make this more authentic to the Chinese soups served at restaurants. Top with crispy chow mein noodles & green onion. Simply tasty!
1Shake about 1 1/2 tablespoon of soy sauce along with the garlic & herb seasoning blend over the pork roast then marinade for 30 minutes or an hour in refrigerator.
2Meanwhile slice all raw vegetables into 1/2 inch pieces so they are bite size (similar to Chinese style stir fry) and add to the slow cooker reserving 1T green onion for garnish. Add canned green beans, water chestnuts, bamboo shoots etc.
3Heat large skillet on stove top and add 2 T canola or sesame oil then sear marinated pork roast on all sides. This takes 3-5 minutes each side to begin browning each side. Nestle roast into veggies in slow cooker.
4Add chicken stock, chicken base, both ramen seasoning packets an additional 2 tablespoons of soy sauce & garlic chili paste to slow cooker and place lid on. Cook on low 4-6 hours.
530 minutes before serving remove roast and slice into bite size pieces and add back into slow cooker. Break up ramen noodles and add them to the slow cooker, cover and let cook for an additional 30 minutes to cook noodles through.
Serve garnished with additional soy sauce if you like, chow mein noodles and green onions.