Same here. I’d have sworn most of the C was destroyed by cooking, but apparently the loss isn’t that bad.
Same here!
Pepto Bismol.
You need greens.
Eat some now, in fact, before you keel over. 
She makes the broth from pork belly and whole onions plus soy sauce. Simple but very flavorful. The onions are in your bowl and can easily be cut up with chopsticks and spoon into chunks.
Yeah, this is a simple noodle broth. Usually we add spinach, bok choy, romaine, etc.
Sounds great.
Ignore the fearmongers.
Since a medium-sized onion contains about 8 mg of vitamin C and 75-90 mg is recommended as a minimum daily requirement, at least 10 onions a day mixed into your pork and noodles should keep you free from scurvy, at least for a long while. I’d add a bunch of other veggies though.
Variety and all.
Or eat an orange for dessert and be done with it (70–90 mg).
pardon me, but how do you cut up onions with chopsticks?
Maybe add some reds, vitamin C, and cocaine? Ain’t it a shame.
Nor all, but enough. So no issues with scurvy.
Note also that even if you get a little under the RDA of Vitamin C, it’s not like scurvy will strike you down instantly. Scurvy is the result of extreme vitamin deficiency. Getting, say, half of the RDA probably isn’t great for you, but you could live on it.
I want the rum-raisin variety, but it’s been three or four years since we last saw any in the stores here. 
No rum-raisin ice cream, either. 
Cooking pork also destroys trichinosis, so it’s worth the trade off.
Just make your fourth ingredient a multivitamin.
Yes! the most delicious flavor of Ritter bar ever. And yes, it’s no longer in stores in FLA.
Trichinosis is almost unheard of these days in modern commercial pork products.
Not that it’s a good idea to eat raw or undercooked meat in general, but the FDA reduced the recommended center temp for cooked pork from 165F to 145F years ago.
And, just like with beef and chicken, overcooking pork dries it out and tends to make it tough and tasteless.