Roast Pork Soup

Name: Roast Pork Soup
Total time: 30
Yield: 2
Ingredients: 8 oz dried thin egg noodles; 4 cups chicken broth; 2 cups water; 1 4-inch knob fresh ginger, sliced; 2-ounce bag fried tofu; 5 heads baby bok choy, cleaned and leaves separated; 3 tablespoons fish sauce; 1 tablespoon sugar; 1 ½ teaspoons freshly ground black pepper; 1 lb char siu (Chinese BBQ pork), sliced; 2 green onions, sliced; 1 tablespoon fried garlic, for garnish

Recipe by Sarah Banh from tasty.co

Dinner 30 Mins.

Ingredients

2 servings

•

8 oz dried thin egg noodles
•

4 cups chicken broth
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2 cups water
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1 4-inch knob fresh ginger, sliced
•

2-ounce bag fried tofu
•

5 heads baby bok choy, cleaned and leaves separated

•

3 tablespoons fish sauce
•

1 tablespoon sugar
•

1 ½ teaspoons freshly ground black pepper
•

1 lb char siu (Chinese BBQ pork), sliced
•

2 green onions, sliced
•

1 tablespoon fried garlic, for garnish

Instructions

Fill a medium pot with 4 inches of water and bring to a boil over high heat. Once boiling, drop in the egg noodles and stir for about 10 seconds, then drain.
In a large pot, combine the chicken broth, water, and ginger. Bring to a simmer over medium-high heat, then add the tofu and bok choy and cook for 5 minutes, or until the bok choy is just tender. Season with the fish sauce, sugar, and black pepper.
Divide the noodles between serving bowls, then add the char siu, bok choy, and tofu and pour in the broth. Garnish with the green onions and fried garlic.
Enjoy!