Best Oriental Pork And Spinach Soup Recipes

ASIAN PORK AND NOODLE SOUP

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.

SPICY PORK RAMEN NOODLE SOUP

Steps:

• Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
• Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
• Pour the stock over the pork.
• Add in the onion, the whole carrot, celery, garlic and ginger.
• Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
• Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
• Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
• Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
• Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
• If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
• Heat the remaining oil in a frying pan.
• Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
• Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
• Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
• Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
• Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

Steps:

• Heat vegetable oil in a large, heavy-bottomed pot over medium.
• Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
• Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
• Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
• To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

ASIAN PORK AND NOODLE SOUP

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.

ASIAN PORK AND NOODLE SOUP

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.