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Chinese Pork and Asparagus Soup

Photo: Thomas J. Story; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
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.


  • 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*

Nutrition 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

How to Make It

  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.

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

  5. Note: Nutritional analysis is per serving.