Chinese Pork and Asparagus Soup

Chinese Pork and Asparagus Soup Recipe
Photo: Thomas J. Story; Styling: Karen Shinto
Time: 30 minutes. A takeoff on the cook-it-yourself soup believed to have hailed from Mongolia, this hot pot combines zippy ginger broth, crisp asparagus, and slurpable noodles into a super-quick one-bowl supper.

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 398
Caloriesfromfat 38 %
Protein 33 g
Fat 17 g
Satfat 3.1 g
Carbohydrate 31 g
Fiber 2.7 g
Sodium 1404 mg
Cholesterol 68 mg

Ingredients

6 ounces dried chow mein noodles
5 cups reduced-sodium chicken broth
1 tablespoon finely grated fresh ginger
3 tablespoons reduced-sodium soy sauce
1 pork tenderloin (about 1 lb.), fat trimmed
1 pound asparagus, ends trimmed, cut into 1-in. pieces
1/4 cup sliced green onions
Sriracha*

Preparation

1. Cook noodles according to package directions; drain, then set aside.

2. Meanwhile, in a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat.

3. Thinly slice pork, then add to broth along with asparagus. Stir to separate meat slices and cook until pork is no longer pink, 3 to 4 minutes. Stir in green onions and noodles. Serve with Sriracha.

*Look for Sriracha, an Asian red chili sauce, in your market's Asian foods aisle.

Note: Nutritional analysis is per serving.

Kate Washington,

Sunset

May 2009
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