Filipino Pork Noodle Soup In Instant Pot Recipes

FILIPINO PORK & NOODLE SOUP

Filipino Pork & Noodle Soup image

From Sam the Cooking Guy (LOVE him!) He says, "You know how those little Jewish grandmothers are famous for their chicken soup? The little Filipino grandmothers are no different - except it's pork. Which I suppose is considerably different when comparing to a Jewish soup - but it's easily as good!"

Provided by Karen in MA

Categories Filipino

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb ground pork
1/2 large onion, diced
2 tablespoons oil
2 garlic cloves, minced
4 cups chicken broth
1/4 lb angel hair pasta
1 egg, scrambled
1 tablespoon soy sauce
2 teaspoons fresh ground pepper
fresh cilantro, chopped
lime, wedges

Steps:

Sauté pork with garlic and onion in oil until fully cooked.
Add broth and pepper and bring to a boil.
Add noodles and pepper and bring to a boil.
When noodles are ready, reduce to a simmer and add soy and scrambled egg.
Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.

Nutrition Facts : Calories 406.1, Fat 21.7, SaturatedFat 6.3, Cholesterol 106.2, Sodium 1076.2, Carbohydrate 25.5, Fiber 1.5, Sugar 2.2, Protein 25.6

PORK NOODLE SOUP

Pork Noodle Soup image

My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too. -Eleanor Niska, Twin Falls, Idaho

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon minced garlic
7 cups water
1-1/2 cups cut fresh asparagus (1-inch pieces)
1/2 cup chopped cabbage
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
Dash cayenne pepper, optional
2 packages (3 ounces each) pork ramen noodles
2 cups cubed cooked pork

Steps:

In a Dutch oven, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, asparagus, cabbage, parsley, tarragon and cayenne if desired. Bring to a boil., Coarsely crush the noodles. Add the noodles with the contents of the seasoning packets to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until the noodles and vegetables are tender. Add pork; heat through.

Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 205mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

INSTANT POT® PHO

Instant Pot® Pho image

Pho in the Instant Pot® takes only 2 1/2 hours versus a whole day of cooking and simmering! Serve with greens, bean sprouts, cilantro, Thai basil. Garnish with hoisin sauce, Sriracha, and quartered limes.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 3h5m

Yield 6

Number Of Ingredients 15

Ingredients

3 pounds oxtail, or more to taste
1 (1 inch) piece ginger, peeled
1 medium onion, quartered
1 cinnamon stick
3 cardamom pods
3 whole cloves
2 whole star anise pods
1 teaspoon coriander seeds
1 teaspoon fennel seeds
6 cups water, or more as needed
¼ cup fish sauce
3 green onions, cut into 3 pieces
1 ½ tablespoons white sugar
1 teaspoon salt
1 (8 ounce) package dried rice noodles

Steps:

Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).
Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.
Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.
Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.
Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.
Fill bowls with rice noodles and top with meat and broth.

Nutrition Facts : Calories 721 calories, Carbohydrate 38.5 g, Cholesterol 249.7 mg, Fat 30.9 g, Fiber 2 g, Protein 71.6 g, SaturatedFat 12.8 g, Sodium 1627.4 mg, Sugar 4.4 g

INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup image

I've loved instant ramen noodles since I was a kid, but as an adult I wanted to incorporate some nutrition into them and also more flavor. Sure, you can make this on the stovetop but the beauty of using the Instant Pot® is that you throw it all in, walk away, and the veggies all get evenly cooked. No more mushy peas and underdone carrots. I like to make a batch and separate it into "to go" containers for weekday lunches.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Pasta Chicken

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

6 cups water
2 (3 ounce) packages chicken-flavored ramen noodles with seasoning packets
½ cup chopped fresh asparagus
½ cup chopped cooked chicken
¼ cup frozen peas
6 baby carrots, finely chopped
4 mushrooms, sliced
1 tablespoon sesame oil
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 tablespoon chopped scallions

Steps:

Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
Ladle into bowls and top with chopped scallions.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 13 g, Cholesterol 26.3 mg, Fat 12 g, Fiber 2.4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 477.3 mg, Sugar 2.3 g

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