Pork and Ginger Noodle Soup
Photography by Marcus Nilsson
- 6Servings
Ingredients
- 8 ounces rice noodles
- 1 quart beef broth
- 1 inch fresh ginger, sliced
- 2 cups Pulled Pork
- 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
Preparation
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.
