Roast Pork Soup
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!
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Enjoy!
Recipe from tasty.co
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Ingredients (12)
- •8 oz dried thin egg noodles
- •4 cups chicken broth
- •2 cups water
- •1 4-inch knob fresh ginger, sliced
- •2-ounce bag fried tofu
- •5 heads baby bok choy, cleaned and leaves separated
- •3 tablespoons fish sauce
- •1 tablespoon sugar
- •1 ½ teaspoons freshly ground black pepper
- •1 lb char siu (Chinese BBQ pork), sliced
- •2 green onions, sliced
- •1 tablespoon fried garlic, for garnish