Slow cooker Pork Soup with Noodles

Hurricane Sandy has come and gone, but what we need now before going out to clean up the debris is a yummy soup. I recently got a new crockpot. I've been trying to find recipes to make my life easier and get dinner on the table fast when I get home from work.  This soup has a ton of flavor and I will definitely making it again in the near future!

Recipe Adapted from Food Network Magazine
Ingredients:
4 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped (substitute spinach if you can't find bok choy)
3 1/2 ounces dried rice vermicelli noodles
1 package of cubed tofu
5 rehydrated sliced shiitake mushrooms

Directions:

1. Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

2. Add the bok choy, tofu and mushrooms to the slow cooker; cover and cook about 20 more minutes.

3. Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

4. Remove the pork from the slow cooker, shred the meat and throw away the fatty parts. Divide the pork, bok choy, tofu, mushrooms and noodles among bowls, then ladle in some of the broth.