Ginger Noodle Soup


Ginger Noodle Soup


Quantity Ingredients
1 lb (500 g) lean ground pork
1 onion, chopped
3 cloves garlic, minced
1/3 cup (75 mL) hoisin sauce
2 tbsp (25 mL) chopped gingerroot
2 tbsp (25 mL) soy sauce
4 cups (1 L) chicken stock
1 carrot, shredded
1/2 cup (125 mL) sliced mushrooms
5 oz (150 g) rice vermicelli noodles
1 green onion, thinly sliced
1/2 cup (125 mL) bean sprouts
4 sprigs coriander


  1. In saucepan, brown pork over medium-high heat, stirring to break up meat, 5 to 7 minutes. Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes.
  2. Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for 10 minutes.
  3. Stir in vermicelli noodles; simmer for about 5 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with sliced green onion, bean sprouts and coriander sprigs.
  4. Finish with: Sliced Fresh Fruit


Vegetarian Ginger Tofu Soup: Omit pork. Use 1 tbsp (15 mL) vegetable oil to saute onion mixture. Replace chicken stock with vegetable stock and add 1 cup (250 mL) diced firm tofu along with the stock.

Makes 4 servings.

Nutritional information Per serving: about 463 cal, 29 g pro, 16 g total fat (6 g sat. fat), 48 g carb, 3 g fibre, 75 mg chol, 1,735 mg sodium. % RDI: 6% calcium, 19% iron, 46% vit A, 10% vit C, 17% folate. 

Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit