Asian Pork and Ginger Soup

    (98)
    35 mins

    Made from thinly sliced pork fillet, fresh ginger, spring onions and Chinese egg noodles. It is quick and easy to prepare, and makes a great first course for a dinner party.


    88 people made this

    Ingredients
    Serves: 4 

    • 1 1/2 tablespoons (20ml) vegetable oil
    • 1/4 small head Chinese cabbage, shredded
    • 125g pork fillet, cut into thin strips
    • 2 litres (8 cups) chicken stock
    • 2 tablespoons (30ml) soya sauce
    • 1/2 teaspoon finely grated fresh ginger
    • 8 spring onions, trimmed and sliced
    • 125g Chinese egg noodles

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Using a large frying pan or wok, heat oil over medium heat. Add cabbage and pork and stir-fry about 5 minutes or until pork in no longer pink inside.
    2. Add chicken stock, soya sauce and ginger and bring to the boil.
    3. Reduce heat to low; simmer 10 minutes, stirring occasionally.
    4. Add onions and noodles and cook until noodles are tender, 2 to 4 minutes.
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    Reviews and ratings
    Global ratings:
    (98)

    Reviews in English (76)

    by
    38

    Thoroughly enjoyed this light and easy to make soup. I changed a few things. First adding some very thinly sliced carrots (lengthwise) and thinly sliced mushrooms. I sauteed all the veggies including the green onions and the ginger with the pork. Turned out delicious!  -  18 Mar 2006  (Review from Allrecipes US | Canada)

    by
    23

    Excellent. I used a canned chicken broth by Swanson with chinese writing on the can, and I added baby corn cut into little rounds, plus a few drops of sesame oil. Very delicious, next time time I'll add different vegetables.  -  29 Apr 2001  (Review from Allrecipes US | Canada)

    by
    19

    Add less noodles then recipe calls for.  -  14 Mar 2001  (Review from Allrecipes US | Canada)

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