Best 4 Pork Bok Choy Udon Soup Recipes

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Pork bok choy udon soup is a delectable and comforting dish that combines the rich flavors of pork and the refreshing crunch of bok choy in a savory broth. This hearty soup is a perfect meal for chilly days, as the combination of the tender pork, crisp bok choy, and slurpable udon noodles creates a satisfying and flavorful bowl. With a few simple ingredients and easy-to-follow steps, you can create this delightful dish that is sure to please the entire family.

Check out the recipes below so you can choose the best recipe for yourself!

PORK AND BOK CHOY STIR FRY



Pork and Bok Choy Stir Fry image

I was very excited when this recipe of mine got "runner up" status in one of Taste of Home's Light & Tasty's contests in 2004. It's a great and easy recipe to prepare. Serve over rice or noodles.

Provided by Parsley

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup white wine
3 tablespoons light soy sauce
1 lb boneless pork loin, cut into 1-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1 teaspoon ground ginger
1 1/2 lbs bok choy, thinly sliced

Steps:

  • In a mixing bowl, combine cornstarch and sugar. Stir in white wine and soy sauce until smooth; set aside.
  • In a large nonstick skillet or wok, stir fry pork in canola oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes.
  • Add bok choy to skillet and stir-fry until bok choy is wilted.
  • Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  • Serve with rice or noodles.

PORK & BOK CHOY UDON SOUP



Pork & Bok Choy Udon Soup image

While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. -Donna Noecker, Plano, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings 2-1/4 quarts.

Number Of Ingredients 8

6 ounces dried Japanese udon noodles or fettuccine
1 small bunch bok choy, coarsely chopped
1 pork tenderloin (1 pound), cut into 1/4-inch slices
6 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
4 teaspoons minced fresh gingerroot
3 garlic cloves, minced
Optional: Thinly sliced green onions and Sriracha chili sauce

Steps:

  • Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender., Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1309mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP



Grandpa Wong's Pork and Bok Choy Wonton Soup image

This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 18

Coarse salt
1 1/2 pounds bok choy, leaves only (from about 4 1/2 pounds whole bok choy), rinsed well
8 ounces ground pork
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
1 1/2 teaspoons Shaoxing cooking wine or medium-dry sherry
Pinch of granulated sugar
Pinch of freshly ground pepper
18 square wonton wrappers
8 scallions, white and pale-green parts only
3 pounds chicken necks, backs, and wings
1/3 cup thinly sliced fresh ginger
1 tablespoon whole black peppercorns
6 dried shiitake mushrooms, soaked in hot water for 1 hour
12 cups cold water
1/4 cup Shaoxing cooking wine or medium-dry sherry
1 teaspoon soy sauce
Coarse salt

Steps:

  • For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
  • Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
  • For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
  • Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
  • Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
  • Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
  • To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.

SOBA NOODLE SOUP WITH ROAST PORK AND BOK CHOY



Soba Noodle Soup with Roast Pork and Bok Choy image

Categories     Soup/Stew     Ginger     Pasta     Pork     Roast     Spice     Winter     Anise     Bok Choy     Simmer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 11

1 tablespoon hoisin sauce
1 tablespoon sugar
1 1/2 teaspoons Chinese five-spice powder
1 tablespoon plus 1 teaspoon soy sauce
a 3/4-pound piece well trimmed boneless pork loin
8 cups chicken broth
six 1/8-inch slices peeled fresh gingerroot
3 star anise
2 large garlic cloves
1/2 pound dried soba noodles
1/2 pound bok choy (about 1/2 small head)

Steps:

  • Preheat oven to 350° F.
  • In a small bowl stir together hoisin, sugar, five-spice powder, and 1 teaspoon soy sauce. In a small glass baking dish brush pork with hoisin mixture and roast in middle of oven 40 minutes, or until a thermometer inserted in center registers 160° F. Let pork stand on a cutting board 15 minutes. Cut pork crosswise into thin slices and halve slices diagonally.
  • In a large saucepan skim any fat from surface of broth and bring broth to a boil with gingerroot, star anise, garlic, and remaining tablespoon soy sauce. Remove pan from heat and steep broth, covered, 30 minutes. Pour broth through a sieve into another large saucepan.
  • While broth is steeping, in a 5-quart kettle bring 3 1/2 quarts salted water to a boil and add noodles. When water returns to boil add 1 cup cold water and bring to boil again. Repeat procedure and simmer noodles 5 minutes, or until just tender. In a colander drain noodles and rinse under cold water. Drain noodles well and divide among 4 large soup bowls.
  • Bring broth to a boil. Cut bok choy crosswise into 1/8-inch slices and add to broth. Simmer mixture 2 minutes, or until bok choy is risp-tender. Divide pork, bok choy, and broth among bowls.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and ensure that your soup comes together quickly and easily.
  • Use fresh ingredients: Fresh, high-quality ingredients will make all the difference in the flavor of your soup. If possible, buy your ingredients from a farmer's market or specialty grocery store.
  • Don't overcrowd the pot: When adding the noodles and vegetables to the pot, make sure you don't overcrowd it. This will prevent the noodles from cooking evenly and the vegetables from becoming soggy.
  • Season to taste: Once your soup is finished, taste it and adjust the seasonings as needed. You may want to add more soy sauce, fish sauce, or chili oil, depending on your personal preferences.

Conclusion:

Pork bok choy udon soup is a delicious and satisfying meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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