Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 420 g ginger and soy pork stew (vacuum-packed)
- 1 liter (4 cups) chicken or vegetable stock
- 250 g noodles (rice, soba or udon noodles)
- 1 carrot, julienned
- 1 red bell pepper, cut into thin strips
- 125 ml (1/2 cup) shiitake mushrooms, sliced
- 4 bok choy, cut into pieces
- 2 green onions, thinly sliced
- 30 ml (2 tbsp.) soy sauce
- 30 ml (2 tbsp.) sesame oil
- 15 ml (1 tbsp.) hot sauce (optional)
- Salt and pepper to taste
Preparation
- Pour the chicken or vegetable stock into a large saucepan and add the pork stew mixture directly into the stock. Heat over medium heat and simmer for about 10 minutes, stirring occasionally.
- Add the carrot, bell pepper, mushrooms and bok choy to the pot, and cook until the vegetables are tender, about 5 minutes.
- Add the noodles to the pan and cook according to package instructions (approx. 3-5 minutes).
- Season with soy sauce, sesame oil and hot sauce, if desired. Season to taste with salt and pepper.
- Serve soup piping hot, garnished with green onions.
