Whenever we go to our afternoon location in Hong Kong (Cha Chan Tang), one of the objects that we usually order for lunch is this pork and pickled vegetable soup.
We like the hearty sweetness from the ground pork, which is supplemented by the slightly acidic pickled vegetables that are served on this noodle soup dish. No wonder that we had to learn how to build it at home because it looks so simple and it is totally. If you are crispy or feel lazy for time, you can easily find this dish in 20 minutes.
Key ingredients For pork and pickled vegetables soup
This pork and a inserted vegetable noodle soup requires only a few important ingredients from which you can absorb in your local Asian supermarket:
- Ground pork -You can use any kind of protein or protein alternative of your choice if you do not have a basic swine meat.
- Inserted vegetables – Different types of inserted vegetables are available in Asian grocery stores such as inserted mustard green. I tend to choose this one (see picture below)
- Pasta – Here you have a certain flexibility in relation to the pasta you want to use because the pasta are contained in different thicknesses. We don’t like the pasta that are too thin, but they don’t want them too thick either. This is the one that we are usually drawn (see picture above).
In addition to the above ingredients, you have to make the pasta. You also have to make a soup base. Here is our soup base for support recipes:
- Chicken broth -we use the instant -chicken broth -powder mixture from Knorr.
- I am a sauce
- sesame oil
- White pepper
How to make pork and pickled vegetables soup
1. Marinade the pork – Marine your ground pork with salt, corn starch, white pepper, sesame oil and Shaoxing wine. Set aside.
2. Cook the pasta – Cook the pasta according to the instructions of the package. Before the noodles are ready, cook, Reserve 4 cups of the pasta water So that the soup base gives more taste.
3. Prepare the soup base – Add your soup base ingredients in a large serving bowl (chicken broth powder, soy sauce, sesame oil, white pepper). When the noodles almost cook, add the reserved pasta water with the ingredients of the soup base into the bowl to form the soup base.
4. Cook of ground pork and cooked vegetables – While the noodles cook, they cook the ground pork. As soon as it is browned, remove and put them aside. Cook the inserted vegetables with a little sugar for a minute and then take it out of the pan and set aside.
5. Montage – Add the cooked pasta with the soup base into the serving bowl. With pork and inserted vegetables and chopped spring onions as a garnish when you prefer it. Serve immediately.
You can also enjoy these other recipes:
Pork and pickled vegetables noodle soup
Ingredients
Ground pig emanade
- 3/4 cup of floor pork (~ 215 g)
- 1/4 teaspoon of kosher salt
- 1 teaspoon of corn starch
- 1/2 TL sesame oil
- 1/2 TL Shaoxing wine
- White pepper (to taste)
Soup base
- 1/2 TL immediate chicken broth powder*
- 1/2 teaspoon light soy sauce
- 1/4 TL sesame oil
- White pepper (to taste)
- 4 cups reserved noodle water
Rest of the court
- 1/3 cup of vegetables inserted
- 1/4 teaspoon of sugar
- 200g pasta
- 1 shallots, thinly cut into slices (optionally as a set)
Instructions
- 1. Mix the ground pork, salt, corn starch, sesame oil, shaoxing wine and white pepper in a small bowl. Put aside to marinate while preparing other ingredients.
- 2. Prepare your soup base by putting soup base by putting soup broth powder, soy sauce, sesame oil and white pepper in a large bowl in which you serve the pasta. Set aside.
- 3. Bring a pot for cooking for your pasta and cook according to the instructions of the pack. Do not throw the entire pasta water away, we will need something later!
- 4. While the noodle cooks, you can prepare the rest of the pasta shell. Heat a good amount of oil in your wok or a large frying pan over high heat and tan the pork. Once brownish, set aside.
- 5. Submit your pan well to remove excess gunk and put a little more oil in your pan. Now add your inserted vegetables and cook them for a minute or two. Add the sugar to compensate for the acid of the inserted vegetable. Switch off the heat and put aside.
- 6. As soon as the noodles are almost finished, reserve 4 cups of water with which you cook the pasta and add this to your large bowl with the soup base spices to form your soup base. The reserved pasta water gives the pasta additional taste to the soup base. You can then strain the rest of the noodles and add the pasta to the soup base.
- 7. Time to assemble. Add the ground pork and the inserted vegetables via your pasta. Garnish and serve with cut green onions while the soup is still hot.
