Spicy Pork Soup Recipes

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SPICY PORK RAMEN NOODLE SOUP



Spicy Pork Ramen Noodle Soup image

Spicy Pork Ramen - Slow cooked pork with noodles, veggies and a just-slightly-runny egg. Full of that delicious umami flavour!

Provided by Nicky Corbishley

Categories     Dinner     Lunch

Time 5h

Number Of Ingredients 22

2 tbsp olive oil
2.2 lbs (1kg) rolled pork shoulder
¼ tsp salt
¼ tsp pepper
8 1/2 cups (2litres) chicken or vegetable stock
1 onion (cut in half (no need to remove the skin))
2 carrots (peeled. One left whole, the other cut into matchsticks)
1 stick of celery (broken in half)
3 cloves garlic (chopped in half (no need to peel))
1 thumb-sized piece of ginger (roughly chopped (no need to peel))
2 tbsp mirin
3 tbsp soy sauce
2 tbsp Gochujang Paste (*Use half the amount if you don't like your ramen too hot.)
1 red chilli (roughly sliced (remove the seeds if you don't like it too hot))
4 large eggs
7 oz (200g) dried ramen noodles ( or 17.5oz (500g) cooked ramen noodles)
1 leek (sliced)
3 packed cups (100g) baby spinach leaves
1 tsp sesame seeds
1 tsp black sesame seeds
Small bunch spring onions (scallions, chopped)
1 tsp red chilli flakes

Steps:

  • Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
  • Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
  • Pour the stock over the pork.
  • Add in the onion, the whole carrot, celery, garlic and ginger.
  • Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
  • Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
  • Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
  • Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
  • Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
  • If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
  • Heat the remaining oil in a frying pan.
  • Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
  • Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
  • Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
  • Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
  • Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

Nutrition Facts : Calories 670 kcal, Carbohydrate 53 g, Protein 45 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 265 mg, Sodium 2351 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

SPICY PORK SOUP



Spicy Pork Soup image

Provided by Larry Steven Londre

Categories     Soup/Stew     Ginger     Onion     Pasta     Pork     Stir-Fry     Lunch     Pork Tenderloin     Winter     Sesame     Simmer     Bon Appétit     Los Angeles     California     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon oriental sesame oil
1/2 pound pork tenderloin, cut into thin 1 1/2-inch-long strips
5 green onions, thinly sliced on diagonal
1 tablespoon minced peeled fresh ginger
4 cups canned low-salt chicken broth
4 1/2 ounces (half of 9-ounce package) fresh linguine, cut in half
1 1/2 cups mung bean sprouts (about 4 ounces)
3 tablespoons soy sauce
Cayenne pepper

Steps:

  • Heat sesame oil in heavy large saucepan over medium-high heat. Add pork, sliced green onions and minced ginger and stir-fry 1 minute. Add chicken broth, pasta, bean sprouts and soy sauce. Bring soup to boil. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes. Season soup to taste with cayenne pepper and salt. Ladle soup into bowls and serve.

SPICY PORK NOODLE SOUP



Spicy Pork Noodle Soup image

Authentic Thai flavor is just a can away with Thai Kitchen. Learn more about coconut milk and discover endless ways to use it into your favorite recipes today!

Provided by Thai Kitchen

Categories     Soups, Stews, and Chili,

Number Of Ingredients 11

8 oz boneless pork chops cut into thin strips
1 tsp cornstarch
1/4 tsp salt
1/4 tsp ground white pepper
6 oz Stir Fry Rice Noodles
2 tsps vegetable oil
2 tbsps Roasted Red Chili Paste
1 red Thai chile, seeded and thinly sliced
1 tsp minced garlic
4 cups Original Chicken Stock
2 green onions, thinly sliced

Steps:

  • MIX pork, cornstarch, salt and white pepper in medium bowl. Cover. Refrigerate 20 minutes
  • MEANWHILE, soak rice noodles in warm tap water 15 minutes. Drain. Rinse noodles under cold water to cool. Set aside.
  • HEAT oil in medium saucepan on medium heat. Add red chili paste, chile and garlic; stir fry 1 minute. Add broth; bring to boil. Add pork and noodles, stirring to separate pork pieces. Return to boil. Stir in green onions. Ladle soup into bowls. Serve immediately.

SPICY GROUND PORK SOUP



Spicy Ground Pork Soup image

This spicy ground pork soup is loaded with heat. We take the spice in this ground pork soup up a notch with an avocado and Thai chili garnish.

Provided by Kylie Perrotti

Categories     Dinner

Number Of Ingredients 19

3 pounds ground pork
2 tablespoons neutral cooking oil (divided)
1 yellow onion (peeled and diced)
3 cloves garlic (peeled and minced)
3 small carrots (peeled and small diced)
2 bell peppers (trimmed, deseeded, and cut in half lengthwise (any color))
2-3 chipotles in adobo sauce (plus 2 tablespoons of the sauce)
6 cups chicken stock
28- ounce can fire-roasted crushed tomatoes
2 yellow or white potatoes (peeled and cubed)
Salt and pepper to taste
1 tablespoon each of: cumin (ancho chili powder (or regular chili powder), and paprika)
2 teaspoons cayenne (more or less to taste)
1 teaspoon garlic powder
1 teaspoon Mexican oregano (We love Rancho Gordo's oregano)
1 avocado (diced (dice the avocado right before serving))
1 lime (divided)
2 Thai chili peppers (optional (or 1 Serrano pepper), trimmed and cut into thin rounds)
1/2 teaspoon Mexican oregano

Steps:

  • Combine all the spices for the spice mixture in a bowl. Set aside.
  • Turn the broiler on. Transfer the peppers to a baking sheet and drizzle with 1 tablespoon neutral cooking oil. Transfer to the broiler, cut-side down, for 8-12 minutes or until the skins of the peppers are blistered and charred. Check on the peppers periodically as they cook. Remove the peppers from the broiler and transfer to a plate to cool. Once the peppers are cool enough to handle, remove and discard the skins. Dice the peppers and set aside.
  • Finely mince the chipotles in adobo sauce and transfer to a bowl with the 2 tablespoons additional adobo sauce. Reserve any remaining chipotles in adobo sauce for another use.
  • As the peppers are broiling, prepare the spicy ground pork. In a large soup pot, heat the remaining 1 tablespoon neutral cooking oil over medium high. Add the ground pork and season with salt and pepper. Cook, breaking the pork up with a spoon, for 12-15 minutes or until it is completely cooked through and well-browned. Season with half the spice mixture. Using a slotted spoon, transfer the pork to a bowl.
  • If there is excess fat in the pot, drain off all but 1 tablespoon and return the pot to the stove.
  • Return the soup pot to medium heat and add the onion and carrots. Cook for 4-5 minutes until they just begin to soften. Add the garlic and cook for 45 seconds until fragrant.
  • Pour in 1 cup of the chicken stock and scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining chicken stock.
  • Add the crushed tomatoes, peeled and diced peppers, chipotles and adobo sauce, cubed potatoes, cooked pork, and the remaining spice mixture and bring to a boil.
  • Reduce heat and simmer for 30 minutes or until the potatoes are fork tender. Taste and season to your preferences.
  • Cut the lime in half. Combine the diced avocado with juice from 1 lime half and a sprinkle of salt. Add the diced Thai chili peppers and the oregano, crushing the oregano in your fingers as you sprinkle it over the avocado. Toss with a fork. Set aside.
  • Divide the spicy ground pork soup between bowls and pile the avocado garnish on top. Enjoy!

SPICY PORK SOUP



Spicy Pork Soup image

Make and share this Spicy Pork Soup recipe from Food.com.

Provided by evelynathens

Categories     Clear Soup

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oriental sesame oil
1/2 lb pork tenderloin, cut into thin 1 1/2 inch long strips
5 green onions, thinly sliced on diagonal
1 tablespoon minced peeled fresh ginger
4 cups canned low sodium chicken broth
4 1/2 ounces fresh linguine, cut in half (half of 9-ounce package)
1 1/2 cups mung bean sprouts (about 4 ounces)
3 tablespoons soy sauce
cayenne pepper

Steps:

  • Heat sesame oil in heavy large saucepan over medium-high heat.
  • Add pork, sliced green onions and minced ginger and stir-fry 1 minute.
  • Add chicken broth, pasta, bean sprouts and soy sauce.
  • Bring soup to boil.
  • Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes.
  • Season soup to taste with cayenne pepper and salt.

Nutrition Facts : Calories 291.5, Fat 8.5, SaturatedFat 2.1, Cholesterol 37.4, Sodium 861, Carbohydrate 31.5, Fiber 2.4, Sugar 3.2, Protein 23.6

SPICY HOT AND SOUR SOUP WITH PORK



Spicy Hot and Sour Soup With Pork image

Hot and Sour soup is one of my favorite foods. I grew up in the NYC metro area so it was always easy to get delicious soup anytime. Unfortunately I'm currently living in a part of the country where that is not the case! I'm taking it on myself to come up with recipes that are satisfying when I'm homesick. This is a combination of several recipes I tried, but mainly Tyler Florence's. The pork is easier to cut if you put it in the freezer for ten minutes first.

Provided by Bakabeth

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 21

8 ounces shiitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
2 tablespoons oil
1 -2 tablespoon chili paste
1 tablespoon ginger paste (or minced ginger)
4 garlic cloves, smashed
1/2 cup bamboo shoot, thinly sliced (one small can's worth)
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon white pepper (or more to taste)
1 pinch sugar
6 cups chicken broth
3 tablespoons cornstarch, dissolved in 1/4 cup water
1 piece firm tofu, drained, sliced and chopped (optional)
2 large eggs, lightly beaten
3 scallions, chopped
3/4 lb pork chop, thinly sliced
cornstarch
white pepper
1 teaspoon oil

Steps:

  • Heat the oil in a large pot over medium-high flame.
  • Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
  • Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
  • Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
  • Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
  • Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
  • If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
  • Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
  • Add scallions and enjoy!

Nutrition Facts : Calories 257.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 101.1, Sodium 1868.7, Carbohydrate 11.3, Fiber 2.1, Sugar 2.7, Protein 22.1

SPICY PORK AND MUSTARD GREEN SOUP



Spicy Pork and Mustard Green Soup image

Provided by Alison Roman

Categories     Soup/Stew     Leafy Green     Pork     Sauté     Dinner     Lunch     Mustard Greens     Noodle     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1/2 pound ground pork
2 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt, freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
8 ounces wide rice noodles

Steps:

  • Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
  • Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
  • Meanwhile, cook noodles according to package directions; drain.
  • Divide noodles among bowls and ladle soup over.

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.

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TOM SAAP – SPICY & SOUR PORK RIBS SOUP | AUTHENTIC THAI FOOD
Jun 28, 2017 - Tom Saap – Spicy & Sour Pork Ribs Soup | Authentic Thai Food | Family Recipe #5 Amy from World of Thai Food present how to make a Tom Saap recipe that has be...
From pinterest.com.au


VIETNAMESE PORK-AND-NOODLE SOUP RECIPE - FOOD & WINE
Step 2. Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes. Step 3. Add the tomatoes, fish sauce ...
From foodandwine.com


SPICY PORK AND MUSTARD GREENS SOUP RECIPE - FOOD NEWS
Preparation Step 1 Mix pork, garlic, ginger, peppercorns, red pepper flakes and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture. Season with s & p. Cook, breaking up, until browned and cooked through, 8 - 10 minutes. Add broth and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes.
From foodnewsnews.com


5 INGREDIENT SPICY PORK RECIPE - PINCH OF YUM
2019-05-20 Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour. Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil. When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches).
From pinchofyum.com


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