Tested till perfect Ginger Noodle Soup

Ginger Noodle Soup

Finish with Sliced Fresh Fruit.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2001

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lblean ground pork
  • 1 1oniononions, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1/3 cup 1/3cuphoisin sauce
  • 2 tbsp 2tbspchopped gingerroot
  • 2 tbsp 2tbspsoy sauce
  • 4 cups 4cupschicken stock
  • 1 1carrotcarrots, shredded
  • 1/2 cup 1/2cupsliced mushroommushrooms
  • 5 oz 5ozrice vermicelli noodles
  • 1 1green oniongreen onions, thinly sliced
  • 1/2 cup 1/2cupbean sprouts
  • 4 4Coriander sprigCoriander sprigs
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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 :

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.

Nutritional Information Per serving: about

cal 463 pro 29g total fat 16g sat. fat 6g
carb 48g fibre 3g chol 75mg sodium 1,735mg

% RDI:

calcium 6 iron 19 vit A 46 vit C 10
folate 17
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