PORK AND UDON NOODLE SOUP
Provided by Aaron McCargo Jr.
Time 5h35m
Yield 4 servings
Number Of Ingredients 19
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.
PORK NOODLE SOUP
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
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
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.
ROAST PORK SOUP
This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. -Sue Gulledge, Springville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.
Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 435mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC
This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.
Provided by Alison Roman
Categories dinner, weekday, noodles, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CHINESE STYLE NOODLE AND PORK SOUP
Make and share this Chinese Style Noodle and Pork Soup recipe from Food.com.
Provided by C and Ds Mommy
Categories Clear Soup
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY
Make and share this Soba Noodle Soup With Roast Pork and Bok Choy recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce.
- In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160.
- Let pork stand on a cutting board 15 minutes.
- Cut pork crosswise into thin slices and halve slices diagonally.
- In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce.
- Remove pan from heat and steep broth, covered, 30 minutes.
- Pour broth through a sieve into another large saucepan.
- While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles.
- When water returns to boil add 1 cup cold water and bring to boil again.
- Repeat procedure and simmer noodles 5 minutes, or until just tender.
- In a colander drain noodles and rinse under cold water.
- Drain noodles well and divide among 4 large soup bowls.
- Bring broth to a boil.
- Cut bok choy crosswise into 3/4-inch slices and add to broth.
- Simmer mixture 2 minutes, or until bok choy is crisp-tender.
- Divide pork, bok choy, and broth among bowls.
PORK & RICE NOODLE SOUP
My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.-Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 6h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender., Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.
Nutrition Facts : Calories 380 calories, Fat 23g fat (18g saturated fat), Cholesterol 49mg cholesterol, Sodium 677mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY
Steps:
- Preheat oven to 350° F.
- In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
- In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
- While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
- Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.
NOODLES IN SOUP WITH ROAST PORK I
Number Of Ingredients 6
Steps:
- 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Shred roast pork. Slice Chinese cabbage. Mince scallions and Chinese parsley. 3. Bring stock to a boil. Add cabbage and cook, uncovered, over medium heat until tender but still crisp. 4. Transfer noodles to individual bowls and top with pork shreds. Pour soup and cabbage over. Garnish with scallions and parsley and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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