Tomato Pork Noodle Soup
DESCRIPTION
This recipe is one of my go-to recipes when I don’t know what to cook for dinner. It comes together only under 10 minutes and is extremely cost-efficient. Slightly sweet and tangy tomato flavor mixed with savory pork slices and a hint of cooking wine, this noodle soup will give you the best “instant meal” experience.
INGREDIENTS
- 1 Green onion
- 3 Pork shoulder rolls (or any type of meat you have in hand, preferably with more fat)
- 1-2 tomatoes
- A handful of greens (spinach is recommended, I used dandelion leaves here)
SPICES
- 1 tsp chili flakes (optional)
- 3 tbsp light soy sauce
- A drizzle of sesame oil
- ¼ tsp black pepper
- 1 tsp Chinese cooking wine (optional but highly recommended)
- Dice up tomatoes and chop up the green onion and greens.
- Heat oil on high heat, then fry the diced tomatoes for around 40 seconds until tomato chunks soften.
- Add pork shoulder rolls into the pot, mix them slightly with the tomatoes; then, add the instant vermicelli into the pot.
- Pour water to cover all the ingredients in the pot.
- Bring the water to a boil, add chili flakes and soy sauce, mix well.
- Add greens and green onion, cook them until wilted.
- Add sesame oil, black pepper, and cooking wine. Boil for 15 seconds, then serve.
- Enjoy!
- In step 1, it is important to fry the tomato chunks on high heat.
- If you are using non-instant vermicelli or other types of noodles, cook it before putting it into tomato soup.
- Meat with higher fat content such as pork shoulder roll is recommended because the fat adds a lot of flavors to the soup base.
- I strongly recommend the instant wholegrain rice vermicelli I used in this recipe. The texture of the vermicelli is really nice and slightly chewy. It cooks super fast and is a healthier alternative compared to regular vermicelli. (Not sponsored)
---------------------
If you end up trying this recipe, please let me know how it turned out in the comments! I look forward to your responses! 💖
Comments
Post a Comment