Asian noodle soup with puréed vegetables, crispy fried pork mince and crispy chilli oil.
This Asian vegetable soup is the kind of dish you make once – and then come back to again and again. It is packed with flavour, very easy to make and just right when you want a bowl of something hot, spiced and satisfying.
The soup is built on a base of stock, in which vegetables such as carrots, celery, onion, garlic and ginger are first simmered until tender – and then blended with a little of the cooking liquid to a smooth purée. It all goes back into the pan with the stock, and you get a soup that still feels clear but has plenty of body and flavour from the vegetables.
It is the same principle as in my recipe for the Italian Nonna’s Pastina soup, and it works really well here too.
I serve the soup with cooked noodles and crispy, spiced pork fried with garlic, ginger, onion and a little soy sauce – it tastes wonderful and gives the soup just the right substance.
I finish the topping with fresh spring onions, crispy chilli oil, a little coriander (if you like it), sesame seeds or peanuts – that part is entirely up to you.
If you want the soup to last several days, I recommend cooking the noodles separately. If they sit in the soup and are reheated, they soak up a lot of the liquid and turn a little dull – and you may end up having to top the soup up with water, which takes some of the flavour away.
The pork can of course be swapped for chicken, beef or a vegetarian topping – but I would really urge you not to skip the crispy chilli oil. It lifts the soup and brings the spicy heat that makes all the difference.
All in all, a very easy and very flavourful soup, perfect for weekdays and weekends alike, whenever you fancy something hot and a little different.
Adjust the heat and flavour to your liking
If you want the soup extra spicy, you can easily add chilli straight to the stock – and blend it with the vegetables so the whole soup gets a little more heat. I have chosen to keep the chilli in the topping – as crispy chilli oil and chilli fried with the pork – so everyone can adjust the heat at the table. But of course, do it however you like it best.
And a quick note on ginger: depending on how fond you are of the flavour, you can easily adjust the amount up or down a little. I use about 4–5 cm fresh ginger, which comes to around 2-3 tbsp finely chopped – that suits this quantity well and gives a pleasant warmth without taking over.
Asian vegetable soup with noodles and crispy pork
Ingredients
Soup
- 1,7 l water
- 4 chicken stock cubes
- 150 g carrots, sliced
- 100 g celery, sliced
- 2 onions, quartered
- 6 cloves garlic
- 5 cm fresh ginger, sliced
- 1/2 lime, juice of
- Salt and freshly ground black pepper
Pork
- 500 g pork mince, or mixed veal and pork mince
- 1 onion, finely chopped
- 2 cloves garlic, grated or crushed
- 2 tbsp fresh ginger, grated
- 1 green chilli, finely chopped – to taste
- 2 tbsp soy sauce
- Salt and freshly ground black pepper
To serve
- 200 g noodles
- Spring onions, finely sliced
- Crispy chilli oil
- Sesame seeds
- Fresh coriander (optional)
Method
- Pour the water into a large pan, add the stock cubes and bring to the boil. Add the carrots, celery, onions, garlic and ginger and simmer for about 25 minutes, or until the vegetables are completely tender.
- Meanwhile, heat a good glug of oil in a frying pan and brown the mince well. Add the onion, garlic, ginger and green chilli and fry until the onion is translucent.
- Pour over the soy sauce and season with freshly ground pepper and a little salt if needed.
- Blend the soup with a stick blender, or lift the vegetables out with a slotted spoon and blend them with a little of the stock until you have a completely smooth purée. Pour it back into the pan, stir in the lime juice and season with salt and pepper.
- Cook the noodles directly in the soup, or cook them separately – see the introduction.
- Divide the noodles between 4 deep bowls, ladle over the soup and top with the crispy pork, fresh spring onions, crispy chilli oil, sesame seeds and coriander, if using.
Nutrition
Premium
Fantastisk lækker suppe
Hej Lone
Tusind tak for de søde ord 🙂
Warm wishes, Dianna
Fantastisk suppe
Hvilken slags nudler bruger du her?
– + Synes dine opskrifter er virkelig gode dem jeg har prøvet hvert fald
Hej Valerina
Tusind tak for de søde ord:)
Nudlerne er fra Blue Dragon – medium hedder de, sådan en rød pose:)
Warm wishes, Dianna
Chrispy chiliolie…opskrift hvor?
Hej Hannah
Jeg køber min – men ved der ligger opskrifter på nettet hvis man vil lave den selv:)
Køber min i aften lokale bazaar – men den er blevet meget populær, så mange større supermarkeder er også begyndt at føre den.
Warm wishes, Dianna