Chinese Pork and Asparagus Soup

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:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 38%
  • Protein: 33g
  • Fat: 17g
  • Saturated fat: 3.1g
  • Carbohydrate: 31g
  • Fiber: 2.7g
  • Sodium: 1404mg
  • Cholesterol: 68mg

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. 1. Cook noodles according to package directions; drain, then set aside.
  2. 2. Meanwhile, in a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat.
  3. 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.
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