Fried Pork Soup

This Fried Pork Soup is a comforting and hearty dish that brings authentic home-style flavor to your table. The recipe combines tender ground pork with crisp slivered bamboo shoots, earthy dried black mushrooms, and vibrant carrot matchsticks. Aromatics like thinly sliced shallots and minced garlic are stir-fried until golden, creating a rich, savory base for the broth. The addition of rice wine adds depth and complexity, while fresh Chinese chives provide a bright, herbal finish. Perfect for cold days or when you need a quick, protein-packed meal, this soup balances textures and flavors beautifully. It is simple to prepare with common pantry ingredients, making it a reliable favorite for weeknight dinners or meal prep.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1010.6

Description

This Fried Pork Soup is a comforting and hearty dish that brings authentic home-style flavor to your table. The recipe combines tender ground pork with crisp slivered bamboo shoots, earthy dried black mushrooms, and vibrant carrot matchsticks. Aromatics like thinly sliced shallots and minced garlic are stir-fried until golden, creating a rich, savory base for the broth. The addition of rice wine adds depth and complexity, while fresh Chinese chives provide a bright, herbal finish. Perfect for cold days or when you need a quick, protein-packed meal, this soup balances textures and flavors beautifully. It is simple to prepare with common pantry ingredients, making it a reliable favorite for weeknight dinners or meal prep.

Ingredients

2 Tablespoons oil
4 Shallots, thinly sliced
13 Cloves garlic, minced
4 ounce (125 g) ground pork
2 Cups (500 g) slivered bamboo shoots
1 Carrot, peeled and cut into matchsticks
4 Dried black Chinese mushrooms, soaked in hot water for 20 minutes, stems discarded and caps diced
1 cup coarsely chopped Chinese chives
2 Tablespoons rice wine or sake
4 cups vegetable or chicken broth
2 servings cooked noodles (such as egg noodles or ramen)
Salt and freshly ground black pepper to taste

Directions

1
Soak the dried black Chinese mushrooms in hot water for 20 minutes until soft. Drain, discard the tough stems, and dice the caps.
2
Blanch the noodles in boiling water for 1 minute. Drain well and set aside.
3
Heat the oil in a wok or large skillet over medium-high heat. Add the thinly sliced shallots and fry until golden brown, about 3 to 4 minutes.
4
Remove the fried shallots from the wok with a slotted spoon and set aside. Reserve the flavored oil in the wok.
5
Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant.
6
Add the ground pork to the wok. Stir-fry, breaking up the meat, until it changes color and is cooked through, about 3 to 4 minutes.
7
Add the bamboo shoots, carrot matchsticks, diced mushrooms, and Chinese chives to the wok. Stir-fry for 2 minutes.
8
Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
9
Add the rice wine (or sake), salt, and freshly ground black pepper. Simmer uncovered for another 5 minutes to allow flavors to meld.
10
Divide the blanched noodles between serving bowls. Ladle the hot soup and ingredients over the noodles. Garnish with the reserved fried shallots and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1010.6kcal

% Daily Value *
Total Fat 31.9g50%
Saturated Fat 8.0g40%
Cholesterol 614.9mg205%
Sodium 1102.5mg46%
Total Carbohydrate 128.2g43%
Dietary Fiber 13.5g54%
Sugars 7.1g
Protein 61.5g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have dried black Chinese mushrooms, you can substitute with rehydrated shiitake mushrooms or fresh cremini mushrooms for a similar earthy flavor.

The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

For a richer broth, you can use chicken stock instead of vegetable broth. If you prefer a thicker consistency, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering soup.

Ensure the pork is fully cooked before adding the vegetables to ensure food safety.

Keywords: chinese, pork, soup, bamboo, mushrooms, garlic, shallots, stir-fry, savory, broth, carrot, chives, rice wine, comfort food, quick meal, asian cuisine, ground pork, dried mushrooms, healthy dinner, warming, easy recipe

Read it online: https://www.chefs-mate.com/recipe/fried-pork-soup-2/