Pork Noodle Soup

• A handful of somen noodles
• 1/3 lb ground pork
• 1/3 cup of water
• ground pepper to taste
• 10 or 15 shiitake or button mushrooms, sliced into halfs or thirds or fourths
• 1 or 2 sliced fresh hot chile peppers (Fresno or Jalapeno)
• 1 or 2 sliced carrots
• 1 stalk of lemongrass, cut into finger-sized pieces
• 1 2-inch cube of ginger cut into roughly dime-sized pieces
• 1/2 tsp ground coriander
• 1 tbsp of soy sauce
• 1 tsp of (preferably toasted) sesame oil
• 1 1/2 tbsp of lime juice.

This is a good soup for later on in the week when things have died down.

Fill Dutch oven 1/2 full of water. Bring water to boil. Add chile peppers, lemongrass, ginger, coriander, carrots, and mushrooms. Cover. Reduce heat and simmer.

While the soup is simmering, put the pork, water, ground black pepper, and soy sauce in a small pot. Boil the pork until it is white and crumbly and not soft. Add sesame oil and stir.

Add the contents of the small pot to the Dutch oven. Bring it to a full boil again. A few minutes later, add lime juice, a little more ground black pepper, and a handful of somen noodles. Boil for about 3 or 4 more minutes. Serve "boooiilling hot".

Some caveats: Don't use too many noodles. One of the major attractions of making this soup is the soup, rather than the noodles. Also, you might want to add more salt.

Ok, that's all for now. Radiskull must sleep. We'll be back to kick it later.

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