Pork Soup Recipe With American Ginseng Lean Pork And Dates

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PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC



Pork Noodle Soup With Ginger and Toasted Garlic image

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don't skip the raw onion, the soup's finished complexity depends on it.

Provided by Alison Roman

Categories     dinner, weekday, noodles, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 pound ground pork
1 1/2 teaspoons red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tablespoons soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tablespoon finely grated fresh ginger (from about a 1 1/2-inch piece)
6 ounces rice noodles (thick- or thin-cut), cooked and drained
1/2 medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Steps:

  • Heat vegetable oil in a large, heavy-bottomed pot over medium.
  • Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
  • Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
  • Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
  • To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.

PORK SOUP RECIPE WITH AMERICAN GINSENG, LEAN PORK AND DATES



Pork Soup Recipe With American Ginseng, Lean Pork and Dates image

American ginseng is reputed to be a gentle cooling herb and candied dates gives extra sweetness to the clear broth. The recipe here uses the thermal cooker but you can use the slow cooker too. Use a normal soup pot for the first 20 minutes and shorten the cooking time by about 1 hour.

Provided by abbynkt

Categories     Clear Soup

Time 3h10m

Yield 2 serving(s)

Number Of Ingredients 4

20 g ginseng roots
300 g lean pork
3 candied dates
6 cups water

Steps:

  • Cut the lean pork into medium-sized chunks.
  • Parboil the pork for about 5 minutes.
  • Crush the american ginseng slightly with the side of your knife.
  • Bring the water to a boil in the inner pot of the thermal pot and add all the ingredients.
  • Bring the water back to a boil and cook for about 20 minutes.
  • Remove inner pot from heat and transfer to the outer pot, cover and let it cook for 2 hours.
  • Season with some salt before serving.

Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.9, Cholesterol 88.5, Sodium 99.3, Protein 32.1

PORK WHITE BEAN AND KALE SOUP FROM EATING WELL



Pork White Bean and Kale Soup from Eating Well image

Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.

Provided by MoreWithLessMom

Categories     Pork

Time 40m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 lb pork tenderloin, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
1 medium onion, finely chopped
4 garlic cloves, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper flakes (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
1 (15 ounce) can white beans, rinsed (see Tip)

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
  • Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
  • Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.

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