Fast and Furious Pho Noodle Soup
This is one of the quickest and most satisfying soups I've made in a while. Something about steamy, brothy soups are hitting the spot for me right now. The abrupt change in weather to something decidedly "autumn" in tone definitely has something to do with it. I had quite a bit of homemade broth remaining from a previous soup recipe as well as one lonely pork chop sitting in the fridge. This seemed like the perfect dinner to satisfy my appetite for soup during a time of year when I need to be warmed from the inside out. I served it with a little Sriracha hot sauce for an extra kick.
- 1 1" thick boneless pork chop
- 8 c. chicken broth
- 2 Tbsp. olive oil
- 1 c. shredded carrots
- 1 bunch scallions, trimmed and sliced into 1" pieces
- 4 Tbsp. soy sauce, divided
- 1 tsp. fresh grated ginger
- 1 tsp. grated garlic
- 1 5 oz. package udon noodles
- salt and pepper to taste
Meanwhile, season the broth with grated ginger, garlic, and remaining soy sauce. Once it is boiling add scallions, carrots, udon noodles, and sliced pork with marinade. Boil for about 4-5 minutes until noodles soften and pork is cooked through. Remove from heat and ladle into bowls. Season to taste with additional salt and pepper if desired.
That's it! So easy and fast! It's fun to eat with chop sticks and then just drink the savory, delicious broth down. You can easily make this recipe with thin sliced beef or chicken!