Asian Pork and Noodle Soup Recipe

4.5 2 2
Asian Pork and Noodle Soup Recipe
Asian Pork and Noodle Soup Recipe photo by Taste of Home
Publisher Photo

Asian Pork and Noodle Soup Recipe

Read Reviews
4.5 2 2
Publisher Photo
This healthy, light soup is quick to make and has authentic flavor 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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Asian Pork and Noodle Soup in Healthy Cooking October/November 2012, p49

Nutritional Facts

1 cup: 116 calories, 4g fat (1g saturated fat), 16mg cholesterol, 476mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

  • 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
  1. Soak noodles according to package directions.
  2. 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. Yield: 6 servings.
Originally published as Asian Pork and Noodle Soup in Healthy Cooking October/November 2012, p49

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Reviews forAsian Pork and Noodle Soup

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MY REVIEW
MommaNeeds User ID: 8764821 243500
Reviewed Feb. 9, 2016

"I made this soup for family night and it was yumm.

I wanna get classy soup bowls so I can serve soup on a regular basis. I love that the kids are starting to like it to. I need soup bowls that can also be used for kids serving. Any suggestions?"

MY REVIEW
Amy the Midwife User ID: 2816815 218581
Reviewed Jan. 22, 2015

"We really enjoyed this soup. We had leftover pork tenderloin to use up and on a cold, wet, wintery night this recipe sounded great. I didn't add the extra cup of water. I think it would be rather tasteless adding it. The only other changes I made were rice noodles, I added garlic, a bit more carrot, bok choy and pork to make it more substantial, about 2 tsp ginger instead of 1 Tbsp. and I forgot to add the sesame oil."

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