A very flavourful soup that's great on a chilly night.
- Prep Time30 Minutes
- Cook Time Minutes
- Ready In Time30 Minutes
Ingredients
Servings:
4
Yield:
Four good-sized servings
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1 lb ground pork
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1 onion, chopped
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3 gloves garlic, minced
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1/3 cup hoisin sauce
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2 tbsp gingerroot, finely chopped
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2 tbsp soy sauce
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4 cups chicken stock (although you might need a bit more)
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1 carrot, chopped into matchsticks
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1/2 cup sliced mushrooms
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5 oz rice vermicelli noodles
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1 green onion, thinly sliced
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1/2 bean spouts (or to taste, I always like more)
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4 sprigs coriander (ditto as above)
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Directions
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In large saucepan, brown pork over medium-high heat, stirring to break it up, about 5 to 7 minutes.
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Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes
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Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for about 10 minutes.
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Stir in noodles; simmer for 5 or 6 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with green onion, spouts and coriander.
Notes & Tips
Notes & Tips:
Chop and prep everything beforehand. And don't go overboard with the noodles as they soak up the broth. You might need to add a little water to the soup as it's cooking.
Ratings & Reviews
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Reviewed on Jun 6, 2012 by gen1023.
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