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Pork and Ginger Rice Noodle Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 20 min
  • $$
Gatheredtable

Ingredients

  • 1 inch fresh ginger, sliced
  • 1/4 cup sliced scallions
  • 1/2 cup fresh cilantro
  • 2 limes
  • 6 baby bok choy, sliced crosswise
  • 8 ounces rice noodles
  • 1 quart beef broth
  • 2 cups leftover pork
  • 1 1/2 cups mung bean sprouts
  • 1 teaspoon of hot chili oil, or to taste

Directions

Prep: 1. Slice ginger, scallions, and cilantro 2. Cut limes into wedges. Cut bok choy in half. 3. Soak rice noodles in warm water according to package instructions. Make: 1. In large saucepan, bring broth, 4 cups water and ginger to boil. 2. Divide pork, bok choy, sprouts, scallions and cilantro among 4 large soup bowls. 3. Divide noodles into 4 portions. A portion at a time, lower noodles in mesh strainer into boiling broth for 1 minute; transfer to soup bowls. 4. When all noodles are cooked, ladle hot broth into bowls. Serve with lime wedges and hot chili oil.

Notes

This is a great way to use leftover slow cooker pulled pork!

Goes great with these recipes

Asian-style Sesame Kale
Seared Red Cabbage Wedges
Asian Cucumber Salad

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