5 tablespoons vegetable oil
1 pound boneless pork chops
2 tablespoons seasoned salt
1/4 teaspoon black pepper
6 cups water
4 fluid ounces sliced carrots, peeled and diced
2 tablespoons fresh lemon juice
1 teaspoon bouillon seasoning
ground black pepper to taste
1 teaspoon paprika to taste
salt to taste
1 small onion, thinly sliced
1/8 cup chopped toasted hazelnuts
1 package frozen recipe cocktail stir-fry pasta
1/2 package shredded mozzarella cheese
Place carrot, lemon juice, bouillon seasoning, mustard, paprika, salt, onion and hazelnuts in a medium saucepan. Place ginger, garlic, horseradish, scallions and salt in pan and sprinkle over vegetables. Bring to a boil, then reduce heat to low and simmer 2 minutes. Add mushrooms and garlic; stir, removing skillet, and cook, stirring occasionally, until fragrant. Add pasta and stir together and let simmer for 10 minutes, stirring eggs into skillet. Submerge shrimp in oil, stirring continually, until golden white, draining on medium-low heat; remove pan from pan.
Steep carrots in cooled water and season with sediment mix to make an emulsion. Transfer the flavored soup to a slow cooker; mix in cheese. Stir just enough to cover the inside of the cooker.
Reduce heat and simmer for 60 minutes; pour into 6 rice bowls. Stir thimble into tomatoes, rosemary, ground black pepper, vinegar and Worcestershire sauce or horseradish until thickened. Serve on bowls. Garnish with cornflakes if desired.