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!
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
- Calories 899
- Fat 55g
- Carbs 75g
- Fiber 2g
- Sugar 34g
- Protein 42g
Estimated values based on one serving size.
- 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.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.