Shredded Pork Ramen Eggdrop Soup w/Curry Roasted Acorn Squash

Oh. My. Gosh. I literally think this might be the most delicious thing I have ever eaten. I know I tend to overuse hyperbole, but seriously, I'm not exaggerating on this one. Just so I'm not plagiarizing, the original recipe is FROM HERE. I modified it very slightly.

The  recipe is a little intimidating, for me it was anyway, but SO worth it. Some of the ingredients may have to be bought from an Asian market or international foods store. There were a couple that weren't in the Asian section of our grocery store.

Ingredients:

Soup
2 pounds of pork roast
4 cups (1 whole carton) of low sodium chicken broth
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
2 TB fish sauce
2 TB thai red curry paste
1 TB minced fresh ginger
1 tablespoon chili paste (I used chili ginger sauce)
The juice of 1 lime
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground fennel
1/2 tsp star anise
1/4 cup brown sugar
2 TB sesame oil
2 cups thinly sliced mushrooms
4 packages of ramen noodles, packets thrown out
2 eggs, soft boiled or whisked (I did whisked)
Chopped carrots, cilantro, green onions and jalapenos (if you want) for topping

Squash
1 medium acorn squash, peeled and cubed
2 TB coconut oil, melted
1 TB curry powder
1 TB white miso paste
1 TB brown sugar
cracked pepper to taste

Instructions:
Combine chicken broth, soy sauce, rice vinegar, fish sauce, thai red curry paste, ginger, chili paste, lime juice, spices and brown sugar in the crock pot and stir. Add the pork to the pot and cook on low for 7-8 hours.

40 minutes before your pork is done cooking, preheat the oven to 400 and mix the melted coconut oil, curry powder, miso paste, brown sugar and cracked pepper in a bowl. Place cubed squash on a cookie sheet and toss with this mixture until evenly coated. Roast for 30-40 minutes, stirring once or twice so they're evenly browned.

Meanwhile, remove the pork from the crockpot, add the mushrooms back in and turn it up to high. At this point, I added the whisked eggs to the crockpot to make it a sort of egg drop. You can add the egg soft boiled at the end if you want your soup to look like the picture. Shred the pork in a separate bowl.

Heat a large skillet over medium heat. Pour in 2 TB of sesame oil, then coat the pan with pork, spaced evenly but not crowded. Sprinkle this with brown sugar and then pour 2 TB of soy sauce and 2 TB of rice vinegar over the top. Allow the pork to caramelize for 5 minutes, stirring occasionally. Place that batch of pork on a separate plate, keep warm. Repeat this step until all the remaining pork is caramelized.

Add the ramen noodles to the crockpot to cook for 5 minutes. Once the noodles are cooked through, stir in half of the pork. Ladle the soup into bowls. Top with extra pork, squash, egg (if you prefer them soft boiled) carrots, green onions, cilantro and jalapeno. (If you want. I skipped out on the jalapenos.)

I promise you, it was To. Die. For.