Dongbei-Style Pork and Vermicelli Soup
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Ingredients
- 300 g pork mince
- 150 g dried rice vermicelli noodles
- 1000 ml chicken stock
- 2 tbsp light soy sauce
- 1 tsp fresh ginger, grated
- 150 g pak choi
- 2 spring onions, finely sliced
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 310 kcal
- Protein
- 19 g
- Carbohydrate
- 32.4 g
- of which sugars
- 1.4 g
- Fat
- 11.1 g
- of which saturates
- 3.8 g
- Fibre
- 1.3 g
- Salt
- 3.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan with the fresh ginger.
- 2
Add the pork mince in small clumps and simmer for 6 minutes, until cooked through with no pink remaining.
- 3
Stir in the light soy sauce and white pepper.
- 4
Add the rice vermicelli noodles and pak choi and simmer for 4 minutes, until the noodles are tender and the pak choi has wilted.
- 5
Ladle into bowls.
- 6
Scatter with the spring onions to serve.
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