GINGER PORK NOODLE SOUP RECIPES

Name: Ginger Pork Noodle Soup
Prep time: 25 min
Total time: 1 h
Yield: 6
Ingredients: 1 lb. ground pork; 1/4 c. panko breadcrumbs; 1 large egg, beaten; 1 tbsp. water; 3 cloves garlic, minced; 1 tbsp. grated ginger; 1/2 tsp. crushed red pepper flakes; kosher salt; Freshly ground black pepper; 3 qt. (12 c.) low-sodium chicken broth; 1/4 c. low-sodium soy sauce; 1 tsp. rice vinegar; 1 12 oz. package No Yolks Extra Broad Noodles; 4 c. packed baby spinach; 3 green onions, thinly sliced; Lime wedges, for serving

BEST GINGER PORK NOODLE SOUP RECIPE - DELISH

Best Ginger Pork Noodle Soup Recipe - Delish image

Watch our video on how to make Ginger Pork Noodle Soup.

Provided by Lena Abraham

Total Time 1 hours

Prep Time 25 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 16

Ingredients

1 lb. ground pork
1/4 c. panko breadcrumbs
1 large egg, beaten
1 tbsp. water
3 cloves garlic, minced
1 tbsp. grated ginger
1/2 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
3 qt. (12 c.) low-sodium chicken broth
1/4 c. low-sodium soy sauce
1 tsp. rice vinegar
1 12 oz. package No Yolks Extra Broad Noodles
4 c. packed baby spinach
3 green onions, thinly sliced
Lime wedges, for serving

Steps:

Make meatballs: In a large bowl, add ground pork, panko, egg, water, garlic, ginger, and crushed red pepper flakes and season with salt and pepper. Mix until well combined and shape into 28 meatballs. Transfer to a parchment-lined baking sheet and refrigerate 20 minutes. Meanwhile, in a large pot, combine chicken broth, soy sauce, and vinegar and bring to a boil. Add No Yolks Extra Broad Noodles and gently drop in meatballs. Reduce heat to a simmer, stirring occasionally until noodles are tender and meatballs are cooked through, about 15 minutes. Stir in spinach until wilted, then remove from heat.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC RECIPE ...

Pork Noodle Soup With Ginger and Toasted Garlic Recipe ... image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don’t skip the raw onion, the soup’s finished complexity depends on it.

Provided by Alison Roman

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

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