Shiitake Ginger Noodle Soup With Garlic Pork Recipes

GINGER-GARLIC PORK NOODLE SOUP (AIP, PALEO, WHOLE30)

Steps:

• Cook your pasta of choice according to directions, strain and set aside.
• In a large stock pot or cast iron pot, heat olive oil on medium heat. Add sliced garlic and ginger and sauté 2-3 minutes, stirring frequently until the garlic begins to brown.
• Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5-7 minutes, stirring continuously.
• Next, add in sliced mushrooms and stir to combine. Add in coconut aminos and chicken bone broth or vegetable stock, reduce heat, cover pot and simmer 10 -15 additional minutes.
• Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly.
• Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
• Enjoy!

PORK NOODLE SOUP WITH GINGER AND TOASTED GARLIC

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.

SHIITAKE GINGER NOODLE SOUP WITH GARLIC PORK

Steps:

• In a zip-close plastic bag, combine the pork medallions, garlic and 1 tbls of the vegetable oil. Shake to coat evenly, then refrigerate for at least two hours and up to overnight. When ready to cook, in a large sauce pan (I used spaghetti pot) over medium-high, heat the remaining 2 tbls of vegetable oil. Add the mushrooms and onion and cook until lightly browned, stirring frequently, about 10 minutes. Add the pork and garlic from the bag, along with the chicken broth. Bring to boil, then reduce to simmer, cover, and cook for 30 minutes. Use slotted spoon to transfer pork to a plate. Using 2 forks, shred the pork pieces, then return meat to the pot. Add the ginger and bring to boil. Add the noodles and cook until tender, about 4 minutes. Stir in the scallions and adjust the seasoning with salt and pepper.

GINGERY SHIITAKE NOODLES

Steps:

• Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.
• Heat a wok over a high heat, then add the groundnut oil. Once it's smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE

Steps:

• Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps.
• Combine broth, ginger, and reserved mushroom liquid in large saucepan; bring to boil. Cover and reduce heat to low.
• Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
• Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Stir in rice wine and soy sauce. Transfer to plate.
• Add remaining 1 tablespoon oil to same wok (do not clean) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoot strips, and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

GINGER SHIITAKE NOODLES

Steps:

• Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
• Preheat the oven to 400 degrees F.
• Clean the mushrooms with a damp paper towel and remove any thick stems, then slice. Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder. (The salt here will be flavoring the entire salad).
• Roast the mushrooms for 10 minutes then remove to a large salad bowl.
• Cook the noodles according to package directions. After adding the noodles to boiling water, add the cabbage and zucchini too.
• After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
• Serve immediately hot or chill for a cold noodle salad.