ASIAN PORK AND NOODLE SOUP
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
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
ASIAN PORK AND NOODLE SOUP
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
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
ASIAN PORK NOODLE SOUP IN CROCK POT
Great Asian flavors and the pork is so tender and the smell so aromatic
Provided by barbara lentz
Categories Other Soups
Time 6h45m
Number Of Ingredients 10
Steps:
- 1. place the chicken broth, water, hoisin sauce, ginger, soy sauce, rice vinegar, honey, and garlic in a crock pot. Mix well. Add the pork tenderloin and cook on low for 6 hours
- 2. Remove the pork from the broth and set aside. Add the mushrooms, bok choy and rice noodles. Make sure the noodles are completely submerged in the broth. Cook another 30 minutes. Shred the pork and add it back to the crock pot and cook another 10 minutes. Ladle into bowls and garnish with cilantro
KITTENCAL'S ASIAN PORK WONTON SOUP DUMPLINGS
Since everyone has their own favorite recipe for wonton soup I am only posting the dumpling recipe but don't just use these for wonton soup these can be cooked in any flavored broth that you wish, or the cooked dumplings may be served on the side with gravy from a stew just make certain that you cook them first in boiling water --- I usually get about 35-40 dumplings, use as many as desired and freeze the rest to use another time, just drop from the frozen state into simmering broth --- I make mine in "nurse's hat" shapes you may make them into whatever shape you like, I also like to add in some cayenne pepper for heat ---these are just as good if not better than any Asian restaurant, they are very easy to make, very addicting and you will be making them all the time!
Provided by Kittencalrecipezazz
Categories Meat
Time 52m
Yield 35 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl using clean hands mix together all ingredients (except the wrappers).
- Cover and refrigerate for at least 6 hours or up to 48 hours.
- Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
- Place a heaping 1 teaspoon of pork filling in the center.
- Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
- Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
- Repeat with remaining pork mixture.
- Place on a jelly-roll sheet or large plate/plates.
- Cover with plastic wrap until ready to use.
- Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
- Return the dumplings to the soup bowl in the broth when serving.
ASIAN PORK AND NOODLE SOUP
Make and share this Asian Pork and Noodle Soup recipe from Food.com.
Provided by Chai Latte 2 Go
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
PORK POZOLE SOUP WITH ASIAN SLAW
Provided by Food Network
Categories main-dish
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 47
Steps:
- For the Asian slaw: Add the green and red cabbage, carrots, vinegar, sugar, oil, salt and pepper and lightly toss, making sure the sugar and vinegar are evenly mixed together. Set aside to garnish the soup later.
- For the pozole chili broth: Heat flat top on medium-high heat; add 2 teaspoons of the oil. Place the tomatillos and tomatoes skin-side down and cook undisturbed until the skin is slightly charred, 5 to 8 minutes. Set aside until ready to start the broth.
- Rinse the pork pones in the sink to wash off any excess blood and set aside until ready to start the broth.
- Heat a large soup pot over medium-high heat; add the remaining 2 teaspoons oil. Add the pork bones, onions and garlic and let brown for 1 to 2 minutes. Then add the tomatoes and tomatillos. Fill the pot halfway with water. Add the dried chiles, bouillon, oregano, coriander, peppercorns, salt and cumin, Add 4 quarts of water to the pot (or until full), making sure all the peppers are submerged in the water. Cover with a lid and simmer over low-medium heat for 30 to 45 minutes; the dried chiles should be rehydrated. Pull out the pork bones and set aside to use again in the final broth.
- Using a soup ladle, scoop the broth and vegetables into a blender. Start at low speed and then increase to medium speed to gradually puree. Continue in batches until the pot is empty. Keep the pureed broth in a separate container. Use a medium-mesh sieve to strain the puree into a separate soup pot, then add 4 quarts of water. Add the pork bones back into the pot with the bay leaves, lime leaves and lemongrass. Let it simmer over medium-low heat for 1 hour.
- Strain the hominy from the can. Scoop 1/4 cup of hominy into a round soup bowl. Top with Asian slaw, soy marinated pork carnitas and then pour 2 cups of the soup broth over the meat and vegetables. Garnish with chopped cilantro, green onions and 6 tortilla chips.
- Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir.
- Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight.
- The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked.
ASIAN PORK SOUP
Enjoy this flavorful pork soup packed with carrots, mushrooms and sprouts - perfect for Asian cuisine dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- Cook chow mein meat in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Mix meat and remaining ingredients except mushrooms and bean sprouts in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours).
- Stir in mushrooms and bean sprouts.
- Cover and cook on low heat setting about 1 hour or until mushrooms are tender.
Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1720 mg
ASIAN PORK NOODLE SOUP RECIPE - (4.3/5)
Provided by mahto
Number Of Ingredients 15
Steps:
- 1. HEAT the oil in a large saucepan over medium-high heat. Add the pork, scallions, garlic, ginger, and mushrooms. Cook, stirring occasionally, for 10 minutes, or until the pork and mushrooms are lightly browned. 2. ADD the broth, water, water chestnuts, soy sauce, and Thai seasoning. Bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the pork is tender. 3. STIR in the noodles. Cook for 3 minutes or until almost tender. Stir in the spinach and carrot. Cook 2 minutes longer or until the spinach is wilted.
ASIAN INSPIRED PORK-UPINE MEATBALL SOUP
I have been on a Chinese food binge lately and came up with this recipe. It's a nice flavorful clear broth with veggies and porcupine meatballs made with ground pork, soy sauce, sesame oil and green onions. Served over a handful of Chinese noodles .... it's very tasty and satisfying.
Provided by Susan Bickta @souxie
Categories Other Soups
Number Of Ingredients 19
Steps:
- Heat oven to 375 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine the ground pork, rice, egg, green onion, ground ginger, sesame oil and soy sauce. Mix well with hands and form into 1 to 1 1/2 inch balls, compacting mixture with your hands.
- Place on prepared baking sheet and bake for 30-40 minutes or until browned and cooked through.
- meanwhile, in a 4 to 5 quart Dutch oven, cook the cabbage in the vegetable oil until crisp tender. Add the chicken broth, soy sauce and sesame oil. Bring to a simmer.
- Add the meatballs, carrots and green onion. Bring to a simmer and cook an additional 8-10 minutes.
- Combine the water and cornstarch in a small bowl. Add to soup and mix well. Bring to a simmer, stirring often, until SLIGHTLY thickened.
- To serve: put a handful of Chinese noodles in the bottom of a bowl (if desired) and ladle soup on top. Garnish with extra green onion.
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