Asian Noodle Bowl Soup

What to do with leftover pork?


Asian Noodle Bowl Soup

2 tablespoons vegetable oil, divided
1 package (8 oz.) sliced white mushrooms
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon freshly grated ginger
3 carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces
4 cans (14 1/2 oz. each) chicken broth or 4 cans (14 1/2 oz. each) vegetable broth
2 tablespoons soy sauce
1 tablespoon rice-wine vinegar
1 bunch bok choy, chopped
1 package (16 oz.) firm tofu, drained and diced
1/4 lb. bucatini or spaghetti
3/4 pound cooked Pork Tenderloin (recipe follows), cut into strips (optional)
1 bunch green onions, sliced
1/2 cup fresh cilantro leaves

Heat 1 tablespoon oil in a medium Dutch oven over medium-high heat. Add mushrooms; cook until edges begin to brown, 3 to 5 minutes. Transfer with slotted spoon to a plate; set aside.

Heat remaining 1 tablespoon oil. Add onion, garlic, ginger and carrots and cook 2 to 3 minutes, until onions begin to soften. Add broth, soy sauce and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.

Stir in bok choy, tofu, pasta and reserved mushrooms and pork, if desired. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro.

This entry was posted in Food and tagged by Michele. Bookmark the permalink.

About Michele

Michele, wife of 18 years to Robert (affectionately known as The Excellent Husband), and mother of three wonderful children, desires to encourage women to recognize their worth that is far above rubies. She serves her Savior, homeschools, gardens, spends time outdoors, cooks and bakes from scratch, knits, sews, and enjoys anything related to family. And now she carries around a little book in her pocket where she scratches notes on what to blog about.

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