Oriental Pork And Spinach Soup Recipes

ASIAN PORK AND NOODLE SOUP

Dinner ready in 30 minutes! Enjoy this Asian-style soup made with pork, egg noodles and vegetables - a delightful meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 10

Asian Pork and Noodle Soup image

Steps:

Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
Stir in spinach; cook until heated through.

Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg

Ingredients

1 pound pork boneless sirloin or loin, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups water
2 tablespoons soy sauce
2 cups uncooked fine egg noodles (4 ounces)
1 medium carrot, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 cups fresh spinach leaves

PORK AND SPINACH NOODLE SOUP

Make and share this Pork and Spinach Noodle Soup recipe from Food.com.

Provided by ThatCaptJim

Categories Ham

Time 25m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 9

Pork and Spinach Noodle Soup image

Steps:

Heat 3 cups of the chicken stock to boiling.
Add cubed pork, spinach, and pasta -- cook until pasta is tender.
In another pan, heat the remaining 1 cup of stock until it is boiling.
Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
Allow to rest for 5-10 minutes before serving.

Nutrition Facts : Calories 389.1, Fat 8.8, SaturatedFat 2.6, Cholesterol 90.1, Sodium 1449.3, Carbohydrate 45.6, Fiber 2.2, Sugar 5.5, Protein 29.7

Ingredients

2 cups ham or 2 cups pork chops, cubed
4 cups chicken stock
4 cups baby spinach leaves
1 cup orzo pasta
1/4 cup onion, minced
1 egg, beaten
1 tablespoon lemon pepper seasoning
2 tablespoons cornstarch
2 tablespoons water

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Pork Noodle Soup With Ginger and Toasted Garlic image

Steps:

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

Ingredients

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped