Roast Pork Soup
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Details
Cook Time: 20 mins
Servings: 2- This simple soup is found in stalls all over Asia and it’s quite quick to make. I had this all the time growing up–it’s the perfect way to use up leftover pork!
Ingredients
- 8 oz dried thin egg noodles
- 4 cups chicken broth
- 2 cups water
- 1 4-inch knob fresh ginger, sliced
- 1 2-oz bag of fried tofu
- 5-6 heads baby bok choy, cleaned and leaves separated
- 3 Tbsp fish sauce
- 1 Tbsp sugar
- 1½ tsp black pepper
- 1 lb char siu (Chinese BBQ pork), sliced
- 2 green onions, sliced
- 1 Tbsp fried garlic, for garnish
Instructions
- Fill a medium pot with 4 inches of water and bring to a boil over high heat. Once boiling, drop in the egg noodles and stir for about 10 seconds, then drain.
- In a large pot, combine the chicken broth, water, and ginger. Bring to a simmer over medium-high heat, then add the tofu and bok choy and cook for 5 minutes, or until the bok choy is just tender. Season with the fish sauce, sugar, and black pepper.
- Divide the noodles between serving bowls, then add the char siu, bok choy, and tofu and pour in the broth. Garnish with the green onions and fried garlic.
- Enjoy!
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