Easy Leftover Pork Soup

Pork Soup

Watch the recipe video on the Asian Caucasian YouTube Channel

One thing is certain, when you make this easy pork soup you will not be slaving in the kitchen all day! I used the leftover pork from my Chinese Five Spice Pork Tenderloin recipe to flavor the dish and provide the protein. Just make the broth, add in your veggies (shiitake and oyster mushrooms, garlic, carrots, and onions) and the flavorings. Layer it with yummy soba noodles and top it off with the pork and a soft-boiled egg. It’s even better tasting the next day!  So, so good!  Really healthy Asian noodle soup, no lie!

buckwheatnoodles

Buckwheat Noodles | Pork Soup recipe

Soba noodles soak up the amazing flavors of this soup!

Easy Leftover Pork Soup
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons canola oil
  • 3 garlic cloves, crushed
  • ½ onion, chopped
  • 1 carrot, diced
  • 1 tablespoon ginger, minced
  • ½ cup shiitake mushrooms, sliced
  • ½ cup oyster mushrooms, sliced
  • 4 cups low sodium chicken broth
  • 2½ tablespoons reduced-sodium soy sauce
  • ¼ teaspoon pepper
  • 4 ounces cooked soba noodles
  • 4 green onions, sliced (extra for topping)
  • ½ cup fresh cilantro, chopped (extra for topping)
  • Sliced Chinese Five Spice Pork Tenderloin*
  • 1 soft boiled egg, sliced in half
Instructions
  1. Heat the oil over medium-high heat in a heavy soup pot. Add the garlic and onion and cook 3 minutes. Stir in the carrots and ginger another 2 minutes. Add the mushrooms and cook another 5 minutes until onions are translucent. Pour in the chicken broth, soy sauce, and pepper. Stir well to combine. Bring to a boil. Cover and simmer for 5 minutes. Stir in the green onions and cilantro.
  2. To assemble: Place the soba noodles at the bottom of a large soup bowl. Ladle in the soup. Add the pork tenderloin to the soup. Top with eggs. Garnish with green onions and cilantro.

 

Chinese Five Spice Pork Tenderloin

Meat | October 25, 2016 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

After I made this recipe my house smelled amazing!  The aromas of the Chinese Five Spice combined with the garlic and pork almost made my dog go out of his freaking mind!  I couldn’t wait to dig into this dish. The pork is so unbelievably tender and the sauce seals the deal!  Serve it with your favorite rice and a veggie. Use the leftovers for sammies or soup. (Will be posting that soon also.)  Dig into this tasty tenderloin! 

Chinese Five Spice Pork Tenderloin
 
Author:
Serves: 4
Ingredients
  • ½ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons fresh ginger, minced
  • 3 cloves garlic, crushed
  • 2 teaspoon Chinese five spice powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons light brown sugar
  • 1 ½ teaspoons sesame oil
  • 4 green onions, sliced and divided
  • 1 teaspoon corn starch
  • 1 (1.25 lb.) pork tenderloin, trimmed of fat
Instructions
  1. In a small mixing bowl, combine soy sauce, rice vinegar, ginger, garlic, Chinese five spice, black pepper, red pepper flakes, sugar, and sesame oil. Whisk together well. Add in half of the green onions. Put half of the marinade in a small sauce pot and whisk in the corn starch.
  2. Place the pork tenderloin in a ziplock baggie and pour in the remaining marinade. Massage the marinade into the pork and refrigerate for one hour or overnight.
  3. When ready to cook, preheat oven to 375 degrees. Remove pork from refrigerator and let it get to room temperature. Heat a heavy cast iron pan or oven-proof pan on high until slightly smoking. Add the pork tenderloin to the pan and sear both sides, about 2 minutes. Transfer the pan to the oven and cook for 20-25 minutes, until an internal temperature reads at least 145 degrees. Let rest for 5-10 minutes before slicing. Meanwhile, bring the reserved marinade to a boil and thicken sauce for 2 minutes on low heat. Pour sauce over the pork. Sprinkle pork with the remaining green onions. Serve with your favorite rice.
Notes
Adapted from: Alicia Cheung Hambrick

 

Stuffed Peppers with Turkey and Rice

Main, Poultry | October 18, 2016 | By

Asian Caucasian is all about healthy and flavorful, and these tasty stuffed peppers are no exception! They’re a piece of cake to make!  The ground turkey “stuffing” packs a slight punch with Asian spices, jalapeño peppers, and red chili paste. Gotta include healthy kale and brown rice. Top with your favorite herbs, like fresh cilantro. Did I mention it was good for you? 🙂 

Stuffed Peppers with Turkey and Rice
 
Author:
Serving Size: 4
Ingredients
  • 4 large red and yellow bell peppers, seeded (tops removed and chopped)
  • 2 tablespoons canola oil
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and chopped
  • 2 shallots, chopped
  • 1 8 oz. package button mushrooms, finely chopped
  • 1 tablespoon fresh ginger, minced
  • Pinch of Kosher salt
  • 1 pound ground turkey
  • ¾ cup cooked brown rice
  • 2 cups frozen or fresh chopped kale
  • ½ cup light coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon sambal oelek (red chili paste)
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
Instructions
  1. Preheat oven to 350 degrees. In a shallow baking dish place bell peppers open side up and place in the oven for 15 minutes until peppers are just soft. Remove from oven and set aside.
  2. Meanwhile, heat canola oil on medium high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice and chopped kale.
  3. In a small sauce pan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
  4. Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through. Serve immediately.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores.