Ginger Pork Vegetable Soup with Soba Noodles

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This soup was created to use up leftover pork roast. It is a very warming soup and can easily be gluten-free if you use buckwheat soba noodles.

Preparation time: 20 min
Cooking time: 15 min.

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: n g d 

Tags: soup ยท


2 cups of cooked pork roast cut into 1/2 inch cubes
3 cups of chicken broth
1 1/2 cups of filtered water
1/4 cup of rice vinegar
1 Tablespoon of tamari
2 cloves garlic, minced (about 1 teaspoon)
1 teaspoon ginger, grated
1/4 teaspoon black pepper
8 whole baby corn, cut into bite-sized pieces
1/2 cup carrot, sliced thin on a bias
1/2 cup sliced crimini or shitake mushrooms
1/4 cup green onion, thinly sliced
4 oz. of buckwheat Soba noodles (1/2 package of Eden brand)


1. Combine chicken broth, water, rice vinegar, tamari, garlic, ginger and pepper in a soup pot. Bring to a boil.

2. Stir in soba noodles, snow peas, carrots, mushrooms and green onions. Return to a boil then reduce heat to a simmer.

3. Cover and simmer about 3 minutes, add pork and simmer for another 5 minutes.

4. Adjust seasonings and serve immediately.


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