Pork Noodle Soup With Ginger And Toasted Garlic Recipes

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GINGER PORK NOODLE SOUP



Ginger Pork Noodle Soup image

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

Categories     Ginger Pork Noodle Soup Recipe     best Ginger Pork Noodle Soup     how to make Ginger Pork Noodle Soup     Ginger Pork Noodle Soup video     best noodle recipes     no yolks     no yolks recipes

Time 1h

Yield 6

Number Of Ingredients 16

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.
  • Serve soup in bowls and garnish with green onions and lime wedges.

PORK AND UDON NOODLE SOUP



Pork and Udon Noodle Soup image

Provided by Aaron McCargo Jr.

Time 5h35m

Yield 4 servings

Number Of Ingredients 19

4 tablespoons canola oil, divided
2 medium carrots, chopped
1 small white onion, chopped
2 tablespoons chopped ginger
4 cloves garlic, chopped
1 habanero, seeded and chopped (or a milder chile if preferred)
2 cups shiitake mushrooms, chopped
1 head Chinese cabbage, chopped
2 tablespoons tamari soy sauce, plus more for drizzling
8 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 (7-ounce package) udon noodles, prepared according to package directions
1 cup fresh cilantro leaves, for garnish
1 cup bean sprouts, for garnish
Lime wedges, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

  • Heat a large stockpot or Dutch oven over medium-high heat. Add 2 tablespoons oil. Add the carrots and onions and saute until they begin to caramelize. Next, add the ginger, garlic and habanero. Saute until the vegetables become aromatic, about 1 minute. Add the remaining 2 tablespoons oil and the mushrooms and cabbage. Stir in the tamari sauce, chicken stock and pork. Reduce the heat to low, cover and let simmer about 20 minutes.
  • To serve, divide the prepared noodles between 4 entree-size bowls. Ladle the soup into the bowls and garnish each with cilantro leaves, bean sprouts and lime wedges. Drizzle with additional tamari sauce, if desired.
  • Preheat the oven to 425 degrees F.
  • In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
  • Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

GINGER-GARLIC PORK NOODLE SOUP (AIP, PALEO, WHOLE30)



Ginger-Garlic Pork Noodle Soup (AIP, paleo, Whole30) image

This quick and easy Ginger-Garlic Pork Noodle Soup is warming, comforting and delicious. It's the perfect weeknight meal and is AIP and paleo and can be made Whole30 compliant.

Provided by Nicole @healmedelicious

Time 30m

Number Of Ingredients 13

2 TBSP olive oil
6 cloves garlic, sliced
1.5 -inch piece fresh ginger, grated
1 lb ground pork
3 shallots, thinly sliced
1/2 cup cilantro, chopped (plus more for garnishing)
2 TBSP chives, chopped (plus more for garnishing)
1 tsp sea salt
2 cups cremini, button or shitake mushrooms, sliced
2 cups spinach, loosely packed
3.5 cups sodium free chicken bone broth or vegetable stock (ensure ingredients are AIP compliant)
3/4 cup coconut aminos
4oz AIP compliant pasta (I recommend this brand)

Steps:

  • Cook your pasta of choice according to directions, strain and set aside.
  • In a large stock pot or cast iron pot, heat olive oil on medium heat. Add sliced garlic and ginger and sauté 2-3 minutes, stirring frequently until the garlic begins to brown.
  • Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5-7 minutes, stirring continuously.
  • Next, add in sliced mushrooms and stir to combine. Add in coconut aminos and chicken bone broth or vegetable stock, reduce heat, cover pot and simmer 10 -15 additional minutes.
  • Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly.
  • Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
  • Enjoy!

ASIAN PORK AND NOODLE SOUP



Asian Pork and Noodle Soup image

Dinner ready in 30 minutes! Enjoy this Asian-style soup made with pork, egg noodles and vegetables - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

1 pound pork boneless sirloin or loin, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups water
2 tablespoons soy sauce
2 cups uncooked fine egg noodles (4 ounces)
1 medium carrot, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 cups fresh spinach leaves

Steps:

  • 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.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg

PORK NOODLE SOUP



Pork Noodle Soup image

My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
7 cups water
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/2 cup chopped cabbage
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
Dash cayenne pepper, optional
2 packages (3 ounces each) pork ramen noodles
2 cups cubed cooked pork

Steps:

  • In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

ASIAN PORK AND NOODLE SOUP



Asian Pork and Noodle Soup image

This soup can be made quickly and features flavors from ginger, sesame, soy sauce and green onions. Cantonese bean thread noodles, also called cellophane noodles, are typically soaked in hot water for 10-15 minutes, then rinsed and used in soups and stir-fries. -Jean Hines, Goodyear, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 ounces uncooked bean thread noodles
2 medium carrots, cut into 1/4-inch diagonal slices
1 cup coarsely chopped bok choy
1 tablespoon sesame oil
1 tablespoon minced fresh gingerroot
3-1/2 cups reduced-sodium chicken broth
1 cup water
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon coarsely ground pepper
3/4 cup cubed cooked pork tenderloin
3 green onions, thinly sliced diagonally

Steps:

  • Soak noodles according to package directions., Meanwhile, in a large saucepan, saute carrots and bok choy in oil until tender. Add ginger; cook 1 minute longer. Stir in the broth, water, soy sauce, pepper and noodles. Bring to a boil. Reduce heat; simmer until noodles are tender. Stir in pork and green onions; heat through.

Nutrition Facts : Calories 116 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 476mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges

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