Best 6 Pork And Noodle Soup With Shiitake And Snow Cabbage Recipes

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Indulge in a comforting culinary journey with our delectable pork and noodle soup, an aromatic and flavorful dish that embodies the essence of Asian cuisine. This symphony of flavors is carefully crafted with tender pork, springy noodles, umami-rich shiitake mushrooms, and crisp snow cabbage, all simmering harmoniously in a savory broth. The addition of aromatic ginger, garlic, and scallions elevates the soup to a new level of taste, while a touch of soy sauce and sesame oil adds depth and richness. Complement this hearty soup with a variety of optional garnishes such as cilantro, chili oil, and a squeeze of lime, tailoring the flavors to your personal preferences. Our diverse selection of recipes offers variations to suit every taste, whether you prefer a classic version, a spicy Szechuan-inspired soup, or a vegetarian alternative. Embark on a culinary adventure with our pork and noodle soup recipes, and discover a comforting and satisfying dish that will warm your soul.

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PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE RECIPE - (4.6/5)



Pork and Noodle Soup with Shiitake and Snow Cabbage Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 12

1 1/2 ounces medium-size dried shiitake mushrooms
1 cup cold water
6 cups low-salt chicken broth
2 1-inch-diameter 1/8-inch-thick slices peeled fresh ginger
1 pound fresh Shanghai noodles
3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce
1 6 1/2-ounce can preserved snow cabbage*, well drained
1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
3/4 teaspoon sugar

Steps:

  • Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low. Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate. Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE



Pork and Noodle Soup with Shiitake and Snow Cabbage image

Provided by Grace Young

Categories     Soup/Stew     Wok     Ginger     Mushroom     Pasta     Pork     Stir-Fry     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh Shanghai noodles
3 tablespoons peanut oil or vegetable oil, divided
12 ounces pork butt, trimmed, cut into 2-inch-long matchstick-size strips
1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon soy sauce
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 cup drained canned bamboo shoot strips (most of one 8-ounce can)
3/4 teaspoon sugar

Steps:

  • Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.
  • Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.
  • Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
  • Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.
  • Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE



Pork and Noodle Soup with Shiitake and Snow Cabbage image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

1.5 ounces shiitake mushrooms
1 cups water
6 cups chicken broth
2 inches ginger
1 pounds shanghai noodles
3 tablespoons peanut oil
12 ounces pork butt
1 tablespoons shaoxing wine
1 tablespoons soy sauce
7 ounces cabbage
1 cups bamboo shoots
0.75 teaspoons sugar

Steps:

  • Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine broth, ginger and reserved mushroom liquid in a large saucepan; bring to a boil. Cover and reduce heat to low. Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
  • Heat 14-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Add rice wine and soy sauce. Transfer to plate.
  • Add remaining tablespoon oil to same wok (pan) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoots and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC



Pork Noodle Soup With Ginger and Toasted Garlic image

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

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

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



Asian Pork and Noodle Soup image

Dinner ready in 30 minutes! Enjoy this Asian-style soup made with pork, egg noodles and vegetables - a delightful meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

1 pound pork boneless sirloin or loin, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups water
2 tablespoons soy sauce
2 cups uncooked fine egg noodles (4 ounces)
1 medium carrot, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 cups fresh spinach leaves

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.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg

PORK NOODLE SOUP



Pork Noodle Soup image

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

Categories     Dinner     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
7 cups water
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/2 cup chopped cabbage
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
Dash cayenne pepper, optional
2 packages (3 ounces each) pork ramen noodles
2 cups cubed cooked pork

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.

Tips:

  • Prep your ingredients in advance: Chop the vegetables, slice the pork, and measure out the seasonings before you start cooking. This will make the cooking process go much smoother.
  • Use a variety of vegetables: This recipe calls for shiitake mushrooms and snow cabbage, but you can use any vegetables you like. Some other good options include carrots, celery, bell peppers, and bok choy.
  • Don't be afraid to adjust the seasonings: The amount of soy sauce, ginger, and garlic in this recipe is just a starting point. Feel free to add more or less to taste.
  • Serve with your favorite toppings: Some popular options include green onions, cilantro, and chili oil.

Conclusion:

This pork and noodle soup is a hearty and delicious meal that's perfect for a cold winter day. It's also very easy to make, so it's a great option for a weeknight dinner. With a few simple tips, you can make this soup even better. So what are you waiting for? Give it a try today!

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