Asian Pork and Noodle SoupCourse: Main Course, Pork
When it comes to comforting meals, few can rival the sheer warmth and familiarity of a steaming bowl of Asian Pork and Noodle Soup. This dish is a remarkable marriage of flavors and traditions, all swirled together in a humble bowl.
Let’s talk health, shall we? Fresh cilantro and basil bring a burst of green goodness, not just for flavor but also for your well-being. The ginger, that unassuming root, works its magic, adding a unique taste while offering a host of health benefits. It’s a medley of tastes that doesn’t just tantalize your taste buds but is also good for you.
And yes, it’s a flavorful departure from the ordinary. This soup might be just the ticket if you’re a soup lover seeking something a bit different. Its base, rich and savory, owes its depth to the marinated pork. Soy sauce, brown sugar, and rice vinegar team up to create a marinade that infuses each slice of pork with flavor.
To prepare this delightful creation, thin strips of pork butt meet a flavorful marinade, settling in to soak up the savory notes. While they’re marinating, we slice and sauté ginger and garlic, infusing the air with their tantalizing aroma.
The marinated pork sizzles in a pan, releasing its mouthwatering juices. Then, it’s united with chicken broth and rice noodles, giving it a heartwarming body.
Once the noodles are tender, in goes the baby spinach, ginger, and garlic, completing this vibrant ensemble. It’s a pot of pure goodness, a tapestry of flavors and textures that comes together beautifully.
Garnished with crispy fried onions, it’s a delightful crunch to contrast with the soup’s soothing warmth. The fresh cilantro and basil crown it with a vibrant touch. It’s not just a meal; it’s an experience, a culinary journey that brings the world’s flavors to your table. Enjoy every slurp of this Asian Pork and Noodle Soup, a bowl of comfort with a dash of adventure.
700 g (1.5 lb) pork butts, cut into thin strips
200 g (7.14 oz) rice noodles
1 liter (0.2 gallon) chicken broth
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
100 g (3.5 oz) baby spinach
2 tbsp sesame oil
6 cloves garlic, thinly sliced
40 g (1.4 oz) ginger, finely chopped
50 g (1.8 oz) fried onions
Bunch of chopped cilantro
1/2 tbsp salt
- To make the marinade, whisk together brown sugar, vinegar and soy sauce. Pour the prepared marinade into the bowl with the pork. Mix well so that each piece of pork is coated with the marinade. Leave the meat to marinate for 15 minutes.
- Meanwhile, chop the ginger and garlic and saute them in sesame oil until golden brown. Set aside.
- In the same frying pan, sauté the pork for about 7-8 minutes until it releases its juices.
- Place the pork in a saucepan, add chicken broth and salt. Bring to a boil and cook for another 10 minutes.
- Meanwhile, in another saucepan, cook the rice noodles for 1-2 minutes. Drain off excess water.
- Add noodles to the pan with the pork and cook for 1 more minute.
- Remove the pan from the heat, add the spinach, garlic and ginger. Stir until all ingredients are well combined.
- Ladle the soup into bowls and top with cilantro and fried onions.