I’ve been craving Chinese food recently, so for lunch I decided to throw together an “Asian” Spicy Pork Soup. Forgive me if the ingredients/servings aren’t exact. I honestly just threw a bunch of stuff together. But, let me tell you.. it was yummy!
1 pork shoulder steak, cut into 1 inch chunks
5 green onions, roughly chopped
mushrooms, about 1/2 c
1 tbsp minced garlic
1 tbsp sesame oil
red pepper flakes, to taste
2 large carrots, chopped
approx. 3-4 cup of chicken broth/stock
1-2 cups of water
garlic salt, paper, and ground ginger for seasoning the pork
1 handful of baby spinach
2 tbsp soy sauce
noodles — I used fideo because that’s what I had. It was either that or whole wheat pasta and that sounded gross. I think egg noodles would go great in this soup.
I started by cutting and trimming the pork shoulder steak into about 1 inch cubes. I also prepped all of my veggies before I began cooking. Brown the pork, green onion, minced garlic, and mushrooms until the pork is cooked through and the mushrooms become soft. I seasoned my pork with garlic salt, pepper, and some ground ginger. Fresh ginger would probably taste a whole lot better, but this did the trick for me. I then put the carrots in a let them cook with the meat and veggie mix for about 5 minutes. Add the chicken broth/stock, water, red pepper flakes, soy sauce, and noodles. I let this cook, stirring occasionally, for about 30 minutes on medium heat. When the noodles were softened the the soup was ready to eat, I tossed in a handful of baby spinach, just so that it could wilt and I served the soup right away.
This recipe yields about 4 servings. I made this for myself, which will take a few days to finish, but boy is it delicious! Next time I may try a little Sriracha instead of the red pepper flakes. Fresh jalapeños would be good as well.