Best Chinese Pork Soup Recipes

CHINESE STYLE NOODLE AND PORK SOUP

Steps:

• Cook noodles according to package directions, or until of desired consistency, drain.
• Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
• Bring to a full boil over high heat, stirring occasionally.
• Boil for about 10 minutes.
• Sprinkle each serving with chopped green onions if desired.

CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)

Steps:

• Put the noodles in a mixing bowl and add warm water to cover. Let stand at least 30 minutes.
• Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg. Blend well.
• Lightly oil a plate that will fit in the top rack of a steamer. Shape the pork mixture into 16 to 18 round balls. Arrange them on the plate in the steamer and cover closely. Place the rack over boiling water and steam 20 minutes.
• Meanwhile, bring the broth to the boil.
• In a separate saucepan, bring enough water to the boil to cover the watercress when added. Cut off the tough stems of the watercress and discard. Add the watercress tops. Turn off the heat and let stand two minutes. Drain and chill in a basin of cold water. Drain and set aside.
• Drain the noodles and cut them approximately in half with scissors. Put them in a saucepan and add cold water to cover. Bring to the boil and let simmer 10 minutes. Place the noodles and watercress in the bottom of a soup tureen.
• Put the meat balls and broth in the tureen. Sprinkle with a little more freshly ground pepper, preferably white, and serve.

CHINESE CABBAGE (BOK CHOY) AND PORK MEATBALL SOUP

Steps:

• Meatballs:.
• Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
• Soup:.
• Boil the chicken stock with the slices of fresh ginger.
• Add the raw meatballs and simmer for 20 minutes.
• Add the bok choy and simmer until done, about 10 more minutes.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS

Steps:

• Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
• In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
• Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
• Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

CHINESE PORK AND WATERCRESS SOUP

Steps:

• Cook pork, garlic and ginger.
• Add chicken stock, scallions, sherry, soy sauce and rice. Heat to boiling. Simmer for 2 minutes.
• Stir in watercress. Discard ginger.

CHINESE HOT AND SOUR PORK SOUP

Steps:

• Bring stock to a simmer.
• Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
• Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
• Simmer 5 minute.
• Mix cornstarch with 2 tablespoons water and add.
• Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
• Serve with a garnish of chopped scallions.
• NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

CHINESE PORK SOUP

Steps:

• Rub five spice powder on pork and salt liberally.
• Fry the pork and ginger in a wok with a little oil till cooked through.
• Transfer pork onto a cutting board and slice into thin strips.
• Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil.
• Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked.
• Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour.
• Serve into individual bowls with cilantro.

PAIGU LUOBO TANG (CHINESE PORK RIB AND DAIKON SOUP)

Steps:

• Stove top method:.
• Place pork ribs, ginger, and water in a large pot. Cover and bring to a boil.
• Turn down to a simmer and skim scum off the top. Continue simmering covered for 60 minutes, until almost completely tender.
• In the meantime, peel the daikon and cut it into 1″ thick rounds, then quarter the rounds.
• Add the daikon to the soup, and simmer 30-45 minutes more, until pork and daikon are both completely tender.
• Adjust the seasoning, and serve, garnished with fresh cilantro or green onion.
• Serve as part of a Chinese Meal.
• Slow Cooker Method:.
• Bring water to a boil on stovetop.
• Carefully add all ingredients except cilantro/green onion to the boiling water. Bring back to a rolling boil and skim foam from the top.
• Transfer to slow cooker.
• Simmer 4-5 hours on high or all day on low. Set the lid of the slow cooker slightly askew so that some steam can escape as it is cooking.

CHINESE PORK & RICE SOUP

Steps:

• 1. In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. 2. Add rice and broth. Bring almost to a broil. Simmer for 8 minutes. 3. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with seasame seeds.

SLICED PORK, CHINESE BROCCOLI, AND SOBA NOODLE SOUP

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Cook noodles until al dente. Drain, and transfer to ice-water bath. Drain, and transfer to a large bowl. Toss with 1 tablespoon oil.
• Heat remaining 2 tablespoons oil in a medium Dutch oven or a large pot over medium-high heat. Cook ginger and garlic until fragrant, about 1 minute.
• Add stock and water. Bring to a boil. Stir in Chinese broccoli, and simmer until crisp-tender, 3 to 4 minutes.
• Reduce heat to low. Stir in pork and soy sauce. Cook until pork is just cooked through, about 1 minute.
• Divide noodles and soup among 4 bowls. Garnish with chile and lime wedges. Serve immediately.

CHINESE HOT AND SOUR PORK SOUP RECIPE - (4.3/5)

Steps:

• 1. Bring chicken stock to simmer 2. Add soy sauce, pork (raw julienned loin or cooked sausage), mushrooms, and chile paste. Simmer 10 minutes 3. Add pepper, vinegar, bamboo shoots, water chestnuts, and tofu. Simmer 5 minutes 4. Add cornstarch and water mixture 5. Bring back to a simmer, and add julienned carrots. 6. Simmer for 5 minutes and add sesame oil. 7. Taste and adjust flavor by addition more vinegar, soy sauce, chile paste, or pump up chicken flavor with a packet or two of Chicken Flavor Burst. 7. Serve with chopped onions and cilantro on top of hot soup.

CHINESE PORK RIB SOUP ("BAK KUT TEH") RECIPE

Steps:

• 1. Bring water to boil in the main pot. 2. Simultaneously, in a separate pot with water sufficient to cover the pork ribs, bring water to boil and put in the pork ribs. Once froth appears, remove pork ribs and transfer them into the main pot. Put in clove of garlic and the sachet of Bak Kut Teh ingredients. Leave it to simmer for about 40 minutes 3. Once time is up, put in wolfberries & tofu puffs; light soy sauce and dark soy sauce, to taste. 4. Serve with spring onion &/or parsley for garnishing.

PORK AND CHINESE CABBAGE SOUP

Steps:

• 1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred. Bring stock to a boil. 2. In a deep pan, heat oil. Add ginger and brown lightly. Add heated stock, then salt and cabbage. Simmer, covered, 10 minutes. 3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes more. NOTE: The tender green leaves of the cabbage may be shredded and added at the very end to simmer, uncovered, for a minute or two. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.