This simple soup is found in stalls all over Asia and it’s quite quick to make. I had this all the time growing up–it’s the perfect way to use up leftover pork!

Quick Info

⏱️ 30 min • 🍽️ 2 servings • ⭐ 87%

Tags

[Dairy-Free] • [Under 30 Minutes] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [Meal] • [Asian]

Ingredients

• 8 oz dried thin egg noodles
• 4 cups chicken broth
• 2 cups water
• 1 4-inch knob fresh ginger, sliced
• 1 2-oz bag of fried tofu
• 5-6 heads baby bok choy, cleaned and leaves separated
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 1½ tsp black pepper
• 1 lb char siu (Chinese BBQ pork), sliced
• 2 green onions, sliced
• 1 Tbsp fried garlic, for garnish

Instructions Preview

1. Fill a medium pot with 4 inches of water a…
2. In a large pot, combine the chicken broth,…
3. Divide the noodles between serving bowls, …

…and 1 more step

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Recipe by: Sarah Banh • From: Tasty