Vermicelli with Short Ribs

Cold weather makes me want to cook hot foods. Hot food = soup. So I scrounged the fridge and found the broth we made from the Oven-Roasted Lechon recipe. This soup is very easy to make, with simple ingredients, and the noodles will fill you up easily.

What you need:

• 120 grams Vermicelli noodles (or more, if desired)
  
• Rack of ribs (around 7 single sections)
• 6 cloves of garlic, crushed
• 1/4 of a big onion, sliced
• 1 1/2 tsp black peppercorns
• Pork Broth (around 3 to 4 cups)
• 1 tbsp. vegetable oil
• salt to taste

What to do:

Soak the vermicelli noodles in hot water to soften it prior to cooking. Over medium heat, saute the garlic and onion for around a minute. Add the ribs and cook until they turn light brown. Pour in the broth and peppercorns and bring to a boil. When boiling, turn down the heat and let it simmer for around 15 minutes. Add the soaked noodles and simmer for another 5 to 10 minutes. Adjust seasonings if needed. Serve hot!

Tips, Tricks and Tweaks:

1. If ribs in soup does not work for you, put pork loin slices instead.
2. Mushrooms and carrots would add some heartiness to the soup.
3. Cheese lovers - sprinkle some coarsely grated Mozzarella Cheese on top for extra thickness.