Asian Pork and Ginger Soup

    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

    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

    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
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    Reviews in English (80)


    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)


    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)


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