Roast Pork Soup
This simple soup is found in stalls all over Asia and it’s quite quick to make. I had this all the time growing up–it’s the perfect way to use up leftover pork!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 8 oz dried thin egg noodles
- 4 cups chicken broth
- 2 cups water
- 1 4-inch knob fresh ginger, sliced
- 2-ounce bag fried tofu
- 5 heads baby bok choy, cleaned and leaves separated
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 ½ teaspoons freshly ground black pepper
- 1 lb char siu (Chinese BBQ pork), sliced
- 2 green onions, sliced
- 1 tablespoon fried garlic, for garnish
Nutrition Info
- Calories 899
- Fat 55g
- Carbs 75g
- Fiber 2g
- Sugar 34g
- Protein 42g
Estimated values based on one serving size.
Preparation
- Fill a medium pot with 4 inches of water and bring to a boil over high heat. Once boiling, drop in the egg noodles and stir for about 10 seconds, then drain.
- In a large pot, combine the chicken broth, water, and ginger. Bring to a simmer over medium-high heat, then add the tofu and bok choy and cook for 5 minutes, or until the bok choy is just tender. Season with the fish sauce, sugar, and black pepper.
- Divide the noodles between serving bowls, then add the char siu, bok choy, and tofu and pour in the broth. Garnish with the green onions and fried garlic.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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