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Ginger Garlic Pork Noodle Soup

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Lunch, Main Course, Soup
Servings 5 servings

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.
Keyword Lunch, Main Dish, Soup