José Picayo
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Heat the oil in a Dutch oven over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.

Step 2

Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.

Step 3

Serve the soup topped with the pork, carrot, radishes, cilantro, and scallion greens.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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