Asian Pork and Noodle Soup, with ground pork, lots of vegetables, fresh ginger and garlic, and eaten over instant noodles. This easy and delicious Asian Pork and Noodle Soup will remind you of Wor Wonton Soup but is so much quicker to make!

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My sister-in-law gave this easy noodle soup recipe to me. She had made it for my daughter when she had her 1st baby. I got a taste of this scrumptious homemade soup when at my daughter’s place helping out with her newborn. Once I tried this Asian soup, I just HAD to have the recipe. Of course, this version is different than the original. Consequently, I used what I had in the house, and we loved this version so much that this is now the Asian soup recipe I use! The fresh grated ginger and bit of sugar are the secret ingredients to this delectable soup!

I love all Asian food, but normally have to order take-out if I want some! This Asian noodle soup recipe has the flavors of my favorite Chinese or Vietnamese foods. The fresh ginger, soy sauce, and garlic, with veggies and ground pork combine to produce a noodle soup to satisfy all my cravings!

Children’s Favorite!

Some of my children love instant noodles and if they make their own lunch are known to devour a bowl of just noodles and broth! In fact, this homemade pork and vegetable soup recipe is well-loved by all of my children. I serve the noodles separate so that everyone can have as many or as little ramen noodles as they choose. So, those who enjoy a big bowl of noodles and broth can have that with some healthy veggies and meat added in. 😉

History of Noodle Soup and Instant Noodles

Noodle soup is usually a broth based soup with noodles and other ingredients. You can use almost any kind of noodles when making noodle soup. This kind of soup is very common in Asia. Different varieties are popular according to where they originate and what is grown in the locality.

Instant Noodles were invented by Momofuku Ando in Japan. He invented the Ramen noodles in 1958. Amazingly, he invented a method of flash frying noodles to make the “instant” noodles. These noodles are sold in precooked and dried cubes that include flavoring. Because of being dried, these noodles have a long shelf life. They have become very popular everywhere because of their convenience and low cost.

Super Simple Recipe!

Asian Pork and Noodle soup is one of the most easy soup recipes there is! Once the veggies are chopped, it takes only 20 minutes of cooking. In fact, to save time, you can have the vegetables prepared and cut up ahead and the ground pork browned beforehand. Then, just toss the ingredients in one pan to cook while you boil the noodles in a separate pot.

Freezing Instructions ❄

Ingredients for Asian Pork and Noodle Soup

• Broth: Water and Chicken bouillon or prepared chicken broth.
• Vegetables: Onion, garlic, celery, carrots, bell pepper, canned baby corn, mushrooms, and sugar snap peas.
• Flavorings: Soy Sauce, Sugar and freshly grated ginger.
• Meat: Ground Pork.
• Noodles: Any brand of instant noodles packages you prefer

How to Make Asian Pork and Noodle Soup

1.Scramble fry the ground pork until it is starting to brown nicely. Set aside.

2. Prepare the veggies: Julienne the carrots, chop the onion and garlic, slice the celery, bell pepper, and mushrooms. Wash the sugar snaps and cut them in half.

3. In a large saucepan, add the water, bouillon, onion, garlic, celery, and carrots. Bring to a boil, then turn down and simmer for about 10 minutes, or just until the carrots cook. Cook the noodles in a separate pot while the veggies are cooking. Drain them and place in the pot with a lid to keep warm. You may want to toss the noodles with a bit of olive oil to keep them from sticking.

4. Add the sweet pepper, mushrooms, baby corn, sugar snap peas, soy sauce, sugar, and grated ginger. Finally, add the meat and turn the heat to low.

5. To serve, place as many noodles as desired in your bowl, then add the soup on top of the noodles! Serve with extra grated ginger. (Some in my family also sprinkle a little more sugar on when eating.)

This delicious Asian Pork and Noodle Soup is undeniably easy to make. With loads of vegetables, this soup can have as many or as few noodles as you prefer, making this an easy, delicious, and healthy meal!

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Variations

• You can add greens such as spinach, bok choy, or chard.
• To spice it up, add some red chilis or top with fresh sliced chili peppers.
• You can use ground chicken or turkey instead of the ground pork. I wouldn’t recommend using ground beef because the flavor is so different than the ground pork.
• Could top with sliced green onions.
• Other veggies such as cabbage, zucchini, snow peas, peas, or broccoli would also taste great!

Other Yummy Homemade Soups to Try!

• Homemade Cream of Broccoli Soup.
• Instant Pot Chicken Noodle Soup
• Fish Chowder
• Homemade Hamburger Soup
• French Onion Soup
• Beet Borscht Recipe
• Wor Wonton Soup

Asian Pork and Noodle Soup

5 from1 vote

With ground pork, lots of vegetables, including onions, celery, bell pepper, mushrooms, carrots, baby corn, and sugar snaps, with fresh ginger and garlic, and eaten over instant noodles. This easy and delicious Asian Pork and Noodle Soup will remind you of Wor Wonton Soup but is so much quicker to make!

Author:RebekahCooking Method:Stove-topCuisine:AsianCourses:Lunch, Main CourseRecipe Keys:HomemadePastaPorkSoup

Print Recipe

Pin RecipeMain Course

Prep Time20 minsCook Time20 minsTotal Time40 minsDifficulty:BeginnerServings:4Calories:285Best Season:Suitable throughout the year

Ingredients

Servings

• 1 lb Ground Pork
• 6 cup Water
• 2 tbsp Chicken Bouillon Powder
• ¹⁄₂ Yellow Onion (chopped)
• 4 clove Garlic (chopped)
• 2 Stalk Celery (sliced)
• ¹⁄₂ Bell Pepper (sliced thinly into small pieces)
• 3 Mushrooms (sliced)
• 3 Carrots (Julienned)
• 1 cup Sugar Snap Peas
• 1 can Baby Corn (drained)
• ¹⁄₄ cup Soy Sauce
• 2 tbsp Ginger Root (grated)
• ¹⁄₄ cup Sugar
• 4 package Instant noodles

Instructions

Video

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1. Scramble fry the ground pork until it is starting to brown nicely. Set aside.

   

2. Prepare the veggies: Julienne the carrots, chop the onion and garlic, slice the celery, bell pepper, and mushrooms. Wash the sugar snaps and cut them in half.

   

3. In a large saucepan, add the water, bouillon, onion, garlic, celery, and carrots. Bring to a boil, then turn down and simmer for about 10 minutes, or just until the carrots cook. Cook the noodles in a separate pot while the veggies are cooking. Drain them and place in the pot with a lid to keep warm. You may want to toss the noodles with a bit of olive oil to keep them from sticking.

   

4. Add the cooked ground pork, bell pepper, mushrooms, baby corn, sugar snaps, soy sauce, sugar, and grated ginger.

   Turn the heat to low. (these vegetables are better barely cooked)

   

5. To serve, place as many noodles as desired in your bowl, then add the soup on top of the noodles! Serve with extra grated ginger. (Some in my family also sprinkle a little more sugar on when eating.)

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 285kcal

Calories from Fat 126kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 4.7g24%

Cholesterol 57mg19%

Sodium 1033mg44%

Potassium 517mg15%

Total Carbohydrate 21.98g8%

Protein 18.6g38%

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Vitamin A 169 IU

Vitamin C 22 mg

Iron 10 mg

Thiamin 46 mg

Riboflavin 32 mg

Niacin 31 mg

Vitamin B6 30 mg

Folate 12 mcg

Vitamin B12 15 mcg

Pantothenic Acid 16 mg

Phosphorus 30 mg

Magnesium 13 mmol

Zinc 32 mcg

Selenium 41 mg

Copper 18 mg

Manganese 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Be sure to cook the noodles separately, as they turn mushy quickly and make the soup broth cloudy if cooked in the soup.
• For a lower calorie version, skip the noodles, add more veggies, and have a vegetable soup recipe!
• Can use homemade or store bought chicken broth, or chicken bouillon and water for the soup broth.
• Cooking the ground pork until it is starting to brown and turn crispy really adds to the flavor.
• Don't use the seasoning packets that come with the instant noodles. I just save them to use in other recipes.