Asian Pork and Noodle Soup

"From Betty Crocker Simple Winter Meals."
 
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photo by Catnip46 photo by Catnip46
photo by Catnip46
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
  • Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
  • Stir in spinach. Cook until heated through.

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Reviews

  1. We really enjoyed this soup! Made as written except I had a little cabbage to use instead of the spinach. Loved that it uses common ingredients but satisfies that Asian food craving. It also seems very adaptable as far as protein and veggies.
     
  2. Yum...... as the others I redid the veges a little, and used mushrooms, bokchoy, just veges I had to use before they went too manky in the fridge. Used rinsed rice noodles because that's what i had. Very nice, will make again. Thank you for posting.
     
  3. Perfect soup for a cold, rainy Sunday in Seattle. I used a 32 oz. box of chicken stock and 2 cups of water for the broth. I also increased the carrot and spinach since I omitted the bell pepper. (I'm not a fan of them cooked.) Two tablespoons of chili garlic sauce gave this soup the kick we were looking for. Thanks for sharing! ***Made for Fall PAC 2012***
     
  4. This was really good! I used some leftover pork ribs that I cooked in the crockpot yesterday. I didn't have any fresh ginger, so I just used a shake or two of ground ginger. I tasted the broth after the first step and it was awesome! The addition of the other ingredients (red pepper, carrot, noodles) kinda changed the flavor for me so it wasn't as good as at first, so next time I will probably cook the noodles separately, and stir fry the carrot and pepper separately and then just add it all back to the broth at the end so the veggies will be a little bit crunchy. I used ramen noodles cause that's what I had --but next time I either won't use ramen or else I will cook them separately and drain so the starch comes off and doesn't soak up all the broth or make it too thick. I also used frozen broccoli instead of spinach, and I thought that was perfect.
     
  5. Very good for a cold winter meal. I used left over pork from a roast I made. I used ground ginger (a couple good shakes) and baby Bok Choy and some of the leaves instead of spinach. Very tasty. Made for Zaar Chef Alphabet Soup.
     
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Tweaks

  1. This was really good! I used some leftover pork ribs that I cooked in the crockpot yesterday. I didn't have any fresh ginger, so I just used a shake or two of ground ginger. I tasted the broth after the first step and it was awesome! The addition of the other ingredients (red pepper, carrot, noodles) kinda changed the flavor for me so it wasn't as good as at first, so next time I will probably cook the noodles separately, and stir fry the carrot and pepper separately and then just add it all back to the broth at the end so the veggies will be a little bit crunchy. I used ramen noodles cause that's what I had --but next time I either won't use ramen or else I will cook them separately and drain so the starch comes off and doesn't soak up all the broth or make it too thick. I also used frozen broccoli instead of spinach, and I thought that was perfect.
     

RECIPE SUBMITTED BY

I have several co-workers who put up recipes here all the time. Maybe someday I'll get motivated to do the same!! Meanwhile, I love trying out the things theyve found!!!!
 
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