Ginger Noodle Soup
Ginger Noodle Soup
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 463 |
| pro | 29 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 48 g |
| fibre | 3 g |
| chol | 75 mg |
| sodium | 1,735 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 19 |
| vit A | 46 |
| vit C | 10 |
| folate | 17 |
Finish with Sliced Fresh Fruit.
Ingredients
- 1 lb lean ground pork
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/3 cup hoisin sauce
- 2 tbsp chopped gingerroot
- 2 tbsp soy sauce
- 4 cups chicken stock
- 1 carrot, shredded
- 1/2 cup sliced mushrooms
- 5 oz rice vermicelli noodles
- 1 green onion, thinly sliced
- 1/2 cup bean sprouts
- 4 Coriander sprigs
Preparation
In saucepan, brown pork over medium-high heat, stirring to break up meat, 5 to 7 minutes. Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes.
Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for 10 minutes.
Stir in vermicelli noodles; simmer for about 5 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with sliced green onion, bean sprouts and coriander sprigs.
Additional information :
Variation
Vegetarian Ginger Tofu Soup: Omit pork. Use 1 tbsp (15 mL) vegetable oil to saut?nion mixture. Replace chicken stock with vegetable stock and add 1 cup (250 mL) diced firm tofu along with the stock.
Source : Canadian Living Magazine: October 2001
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