Best 20 Pork Noodle Soup Recipes

CHINESE STYLE NOODLE AND PORK SOUP

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.

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.

PORK NOODLE SOUP

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.

BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)

Steps:

• For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve.
• Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay.
• Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass.
• Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind.
• For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth.
• Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary.
• Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
• Serve with the reserved satay and suggested garnishes on the side.

PORK AND UDON NOODLE SOUP

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 & RICE NOODLE SOUP

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.

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY

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.

FILIPINO PORK & NOODLE SOUP

Steps:

• Sauté pork with garlic and onion in oil until fully cooked.
• Add broth and pepper and bring to a boil.
• Add noodles and pepper and bring to a boil.
• When noodles are ready, reduce to a simmer and add soy and scrambled egg.
• Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.

PORK NOODLE SOUP WITH CINNAMON AND ANISE

Steps:

• Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.
• Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.

PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE

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.

PACIFIC RIM PORK AND NOODLE SOUP

Steps:

• Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
• Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
• Heat the vegetable oil in a large skillet or wok over high heat.
• Remove pork from marinade and add to the skillet.
• Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
• Transfer the pork to the insert of a 5-7 quart slow cooker.
• Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
• Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
• Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
• Transfer the contents of the skillet to the slow cooker insert.
• Add the remaining 7 cups broth to the slow cooker.
• Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
• Add the noodles and green onions; cover and cook an additional 45 minutes.
• Serve the soup garnished with toasted sesame seeds.

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

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.

SLICED PORK, CHINESE BROCCOLI, AND SOBA NOODLE SOUP

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Cook noodles until al dente. Drain, and transfer to ice-water bath. Drain, and transfer to a large bowl. Toss with 1 tablespoon oil.
• Heat remaining 2 tablespoons oil in a medium Dutch oven or a large pot over medium-high heat. Cook ginger and garlic until fragrant, about 1 minute.
• Add stock and water. Bring to a boil. Stir in Chinese broccoli, and simmer until crisp-tender, 3 to 4 minutes.
• Reduce heat to low. Stir in pork and soy sauce. Cook until pork is just cooked through, about 1 minute.
• Divide noodles and soup among 4 bowls. Garnish with chile and lime wedges. Serve immediately.

ASIAN PORK NOODLE SOUP IN CROCK POT

Steps:

• 1. place the chicken broth, water, hoisin sauce, ginger, soy sauce, rice vinegar, honey, and garlic in a crock pot. Mix well. Add the pork tenderloin and cook on low for 6 hours
• 2. Remove the pork from the broth and set aside. Add the mushrooms, bok choy and rice noodles. Make sure the noodles are completely submerged in the broth. Cook another 30 minutes. Shred the pork and add it back to the crock pot and cook another 10 minutes. Ladle into bowls and garnish with cilantro

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.

YU XIANG PAI GU MIAN (SICHUAN NOODLE PORK SHOULDER SOUP)

Steps:

• Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8-10 minutes.
• Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
• Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
• Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
• Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm.
• Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.

PORK AND UDON NOODLE SOUP

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. Simple Roasted Pork Shoulder: 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.

FILIPINO PORK NOODLE SOUP IN INSTANT POT

Steps:

• 1. Select saute on Instant Pot. Add the oil, and shrimp paste and combine the paste with the oil. Add the onion and garlic and saute until the onion is translucent. Add 8 cups of water the pork butt and salt. Turn the pot off and secure the lid. Select manual and toggle up to 60 minutes.
• 2. While the pork is cooking cook the angel hair pasta in salted water and drain. When the cooking is done on the pork release with quick release.
• 3. Remove the pork and shred it with two forks. Strain the broth and discard the solids. To serve add pasta to the bottom of bowl. Top with pieces of pork. Ladle the broth over the meat and pasta. Garnish with green onions.

CROCKPOT CRISPY CARAMELIZED PORK RAMEN NOODLE SOUP W/CURRY ROASTED ACORN SQUASH

Steps:

• Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/2 cup soy sauce, 1/2 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow). About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F. In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp. Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands. Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm. Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!

SHIITAKE GINGER NOODLE SOUP WITH GARLIC PORK

Steps:

• In a zip-close plastic bag, combine the pork medallions, garlic and 1 tbls of the vegetable oil. Shake to coat evenly, then refrigerate for at least two hours and up to overnight. When ready to cook, in a large sauce pan (I used spaghetti pot) over medium-high, heat the remaining 2 tbls of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to boil, then reduce to simmer, cover, and cook for 30 minutes. Use slotted spoon to transfer pork to a plate. Using 2 forks, shred the pork pieces, then return meat to the pot. Add the ginger and bring to boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.