The ginger garlic pork noodle soup was a simple dinner I put together from stuff I had in my fridge and freezer. The components are straightforward but I used several Asian ingredients to really boost the flavor here.
For the soup base I used chicken stock, to which I added some ginger, garlic, Korean beef powder, soy sauce, dark soy, sesame oil, a little bit of rice vinegar and the juices from cooking the pork. I used pork tenderloin here and marinated it in a mix of soy sauce, garlic, ginger, sesame oil, 5 spice powder and a little bit of char siu sauce. I chose to sous vide the meat, but you could also bake or grill it.
I added Korean rice cakes, bok choy, mushrooms, scallions and cilantro to the soup as well. We ate it with some crispy chili, pickled mustard stems, and Chinese mustard greens for extra flavor.
Ginger Garlic Pork Noodle Soup
Ingredients
For the broth:
- 1 quart chicken stock
- 2 cups water
- 1 tbsp korean beef broth powder
- 1/4 cup low sodium soy sauce
- 4 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 1 tsp dark soy
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
For the pork:
- 2 pork tenderloins
- 4 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 1/4 cup soy sauce
- 1 tsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp char siu sauce
For the soup:
- 2 cups Korean rice cakes
- 2 cups bok choy cleaned and sliced
- 1 cup sliced mushrooms
- 1/2 cup sliced scallions
- 1/2 cup sliced cilantro
- cooked noodles of any type I used Chinese wheat noodles
Instructions
For the pork:
- Combine the ingredients and rub into the pork. Seal in a ziploc or sous vide bag and marinate for a few hours. If using sous vide, cook at 150 for 2 hours, then sear in a hot pan with a bit of oil. Reserve cooking liquid and add to the broth. If cooking in the oven, heat oven to 400 and place tenderloin on a foil lined baking sheet. Bake until the center is 150. If grilling, heat grill to medium high, grill tenderloin, turning once in a while until the center is 150. Cool for 5 minutes and slice.
For the broth:
- Combine the ingredients and simmer gently. Taste and adjust seasoning. When getting ready to serve, add the bok choy, mushrooms and rinsed rice cakes and cook for 5 minutes.
To serve:
- Put cooked noodles into bowls and ladle the broth, veggies and rice cakes over. Top with pork, scallions and herbs and serve with chili crisp or hot sauce on the side.