There’s nothing like a noodle soup for dinner. This ginger pork version is big on Chinese and Southeast Asian flavors, with crisp fresh ginger and some funk from the fish sauce. There’s also a little tamari to add sweetness and umami (and is the perfect gluten free alternative to soy sauce) that really brings out the flavor of our heritage breed pork. Dish it out into biggest soup bowls you have, and add some chilli or sambal on the side, then top it all off with a bright green lime wedge for squeezing. And if you need a little more veggie power, throw in some baby bok choy at the end.
Ginger Pork Noodle SoupPrint Pin
- 1 pkg ButcherBox Ground Pork
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2” piece fresh ginger grated
- 1 ea red pepper julienned then cut in half
- 1 small onion medium dice
- 1 c snow peas halved on the bias (diagonal cut)
- 1 3½ oz pkg shiitake mushrooms sliced
- 2 cloves garlic grated
- 3 Tbsp mirin or rice vinegar
- 3 Tbsp tamari
- 2 Tbsp fish sauce
- 1 package rice noodles cooked according to directions of package
- 1 32 oz can vegetable or chicken stock
- Preheat Dutch oven over medium heat.
- Crumble ground pork into Dutch oven
- Sauté ground pork until mostly brown (some pink is fine). Add fresh ginger, garlic, onions, red pepper and shiitake mushrooms.
- Sauté for 5 more minutes, stirring continuously.
- Deglaze with mirin or rice vinegar, tamari and fish sauce. Cook for 3 minutes.
- Add stock, rice noodles and snow peas. Simmer for 15 minutes. Serve and enjoy!