Total Time
Prep 15 mins
Cook 45 mins

A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket.

Ingredients Nutrition


  1. Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
  2. Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
  3. Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
  4. Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
  5. Cook the noodles according to package directions and drain.
  6. Add chili garlic sauce to soup and season with salt and pepper.
  7. Discard garlic clove and ginger.
  8. Thinly slice pork and add on top soup/ noodles in bowl.


Most Helpful

delicious. we used the chicken broth and added a couple of cubes of chicken bouillon and more water for extra broth. also used closer to 2 T of chili garlic sauce to spice it up.

amy laree March 29, 2010

this soup was great! Followed the recipe exactly. It was my first Asian noodle soup cooked at home. Go me!!:)

brad January 03, 2009

This is an easy and delicious soup! I made it on the spur of the moment, so had to make a couple of adjustments...I had to omit the cilantro and subbed spinach for bok choy. And I didn't read closely enough, so actually chopped and added 1 clove of garlic and about 3/4" of ginger. I used leftover pork chops, so I just sliced and added them at step 4. I offered the chili-garlic sauce on the side. It was very tasty & I loved how healthy it was! Great flavors and DH was impressed! Thank you!!

TnuSami May 01, 2007

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