Pork Soup

This comforting Sichuan-style pork soup delivers a bold, aromatic experience with every spoonful. The dish features tender slices of pork stir-fried to perfection, nestled in a rich chicken stock infused with the distinct, numbing heat of Sichuan peppercorn oil. Preserved radish adds a tangy, savory depth that balances the richness of the broth, while fresh noodles provide a satisfying chew. Topped with fresh spring onions for a crisp, green finish, this soup is ideal for cold evenings or when you crave a quick yet flavorful meal. It&# 226;ÂÂs a harmonious blend of spicy, savory, and aromatic notes that warms the soul and satisfies hunger in under thirty minutes.

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 4222.0

Description

This comforting Sichuan-style pork soup delivers a bold, aromatic experience with every spoonful. The dish features tender slices of pork stir-fried to perfection, nestled in a rich chicken stock infused with the distinct, numbing heat of Sichuan peppercorn oil. Preserved radish adds a tangy, savory depth that balances the richness of the broth, while fresh noodles provide a satisfying chew. Topped with fresh spring onions for a crisp, green finish, this soup is ideal for cold evenings or when you crave a quick yet flavorful meal. It&# 226;ÂÂs a harmonious blend of spicy, savory, and aromatic notes that warms the soul and satisfies hunger in under thirty minutes.

Ingredients

4 Spring onions, finely sliced
1 tbsp Sichuan peppercorn oil
2 cups chicken stock
3 tbsp preserved radish, chopped
5 oz fresh noodles

Directions

1
Heat a wok over low heat and dry-fry the Sichuan peppercorns for 2 to 3 minutes until fragrant, then discard.
2
Warm the chicken stock in a saucepan over medium heat, adding the preserved radish and a pinch of soy sauce and black vinegar for seasoning.
3
Heat the Sichuan peppercorn oil in a separate wok over high heat and stir-fry the sliced pork for 2 to 3 minutes until cooked through.
4
Bring a large pot of water to a boil and cook the fresh noodles for about 2 minutes, or until just tender.
5
Drain the noodles and divide them among four large soup bowls.
6
Ladle the hot seasoned broth over the noodles, then top with the stir-fried pork.
7
Garnish generously with the finely sliced spring onions and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 4222.0kcal

% Daily Value *
Total Fat 363.2g559%
Saturated Fat 55.1g276%
Cholesterol 265.0mg89%
Sodium 2980.0mg125%
Total Carbohydrate 182.7g61%
Dietary Fiber 37.3g150%
Sugars 22.0g
Protein 99.9g200%

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

Keywords: sichuan, pork, soup, noodles, peppercorn, spicy, comfort, asian, broth, quick, dinner, warm, aromatic, radish, spring onion, chicken stock, stir-fry, umami, easy, meal prep

Read it online: https://www.chefs-mate.com/recipe/pork-soup-9/