Time: 40 min.
Complexity: easily
Servings: 6

This healthy dish is packed with a ton of amazing flavors in just 40 minutes. This thick soup is filled with savory chunks of pork, crispy vegetables, and hearty noodles in a tangy, spicy broth. The whole family will love it, and the ingredients are easily adjusted to suit your tastes: feel free to swap out the pork for chicken, beef, or even tofu. Don't have a red bell pepper? Use orange or yellow! The rice noodles will plump up as the soup cools or when leftovers are refrigerated, so add more broth or water before reheating.

Ingredients:

• 2 tbsp. l. olive oil
• 110 g shiitake mushrooms, stems removed, caps thinly sliced
• 2 medium carrots (about 110 g), chopped
• 1 red bell pepper (about 200 g), finely chopped
• 2 cloves garlic, crushed
• 2.5 cm fresh ginger root, finely chopped (about 1 tbsp)
• 3 green onions, thinly sliced, white parts separated from green parts
• 450 g of minced pork
• 8 cups lightly salted chicken broth
• 170 g flat rice noodles
• A quarter of a small head of Chinese cabbage, finely shredded (about 3 cups)
• 2 tablespoons lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• Toasted sesame seeds and Sriracha sauce for serving, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

minced pork, rice noodles, shiitake mushrooms, sweet pepper, ginger root, rice vinegar, Chinese cabbage (Napa), carrot, sesame

We recommend

Preparation:

Step 1
• Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, carrots, bell pepper, 1 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are tender, 4–5 minutes. Add the garlic, ginger, and white parts of the green onions and cook, stirring, until the onions are softened, 2–3 minutes.
Step 2
• Add the pork, 1 teaspoon salt and a few grinds of black pepper and cook, breaking up any clumps and stirring occasionally, until no pink remains, 5 to 6 minutes.
Step 3
• Pour in the chicken broth and bring to a boil. Add the noodles and cabbage and cook until the noodles are tender and the cabbage is crisp-tender, about 6 minutes. Stir in the soy sauce and vinegar. Season with salt and pepper to taste.
Step 4
• Ladle the soup into bowls and garnish with green onions. Sprinkle with sesame seeds and drizzle with Sriracha sauce, if desired.

Votes: 1