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Pork and Ginger Noodle Soup

October 2011
Pork and Ginger Noodle Soup

by 17 people

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Makes: 6 servings

  • 8 ounces rice noodles
  • 1 quart beef broth
  • 1 inch fresh ginger, sliced
  • 6 baby bok choy, sliced crosswise
  • 1 1/2 cups mung bean sprouts
  • 1/4 cup sliced scallions
  • 1/2 cup cilantro sprigs
  • 8 lime wedges
  • Hot chili oil
  1. Soak noodles in warm water. In large saucepan, bring broth, 4 cups water and ginger to boil. Divide pork, bok choy, sprouts, scallions and cilantro among 4 large soup bowls. Divide noodles into 4 portions. A portion at a time, lower noodles in mesh strainer into boiling broth for 1 minute; transfer to soup bowls. When all noodles are cooked, ladle hot broth into bowls. Serve with lime wedges and hot chili oil.