Ramen Noodle Soup with Char Siu Pork

Ramen Noodle Soup with Asian BBQ Char Siu Pork

Have you ever had a soup that just seems to cure what ails you? This is one of those soups. A rich, soothing, spicy broth, combines with greens, lots of noodles and some Asian BBQ Char Siu Pork, to make it a bit more hearty.

This is also one of those double-duty recipes. If you make the Char Siu Pork, you can use it to make several meals, including this soup. I made my Char Siu (it’s quick and easy with a pork tenderloin and a few pantry items). Of course, if you are lucky enough to have ready access to pre-cooked and ready-to-use Char Siu, feel free to use that instead. Either way, beyond this soup, you can use your extra Char Siu on a steamed bun for a great sandwich or add it to a stir-fry. The extra Char Siu also freezes well.

A delicious ramen noodle soup recipe with homemade car siu pork.

For the noodles, use the inexpensive, off the shelf ramen noodles. I just throw out the broth package and use only the noodles. You’ll need 1 1/2 – 2 small packages for this soup, depending on how noodle-y you like your soup. Be sure to have extra broth on hand if you will be letting this soup sit or refrigerating leftovers. The noodles will continue to soak up broth, so you may need to add more.

Ramen Noodle Soup with Asian BBQ Char Siu Pork

I’ve included a recipe below for a homemade Char Siu sauce. There are also Char Siu Sauces available in jars in the Asian section of the grocery store, if you want to go that route. I use a pork tenderloin here. It cooks up quickly and slices beautifully. Just be warned that it cooks with a sugary sauce in a really hot oven. It will smoke, so be sure to turn your exhaust fan on as soon as you put it in the oven.


Ramen Noodle Soup with Asian BBQ Char Siu Pork

Ramen Noodle Soup with Char Siu Pork
 
Prep time
Cook time
Total time
 
This is a comforting Asian inspired noodle soup, topped with Asian BBQ Char Siu Pork. If you make this soup ahead or refrigerate for left-overs, you may need to add additional broth to thin. Leftover Char Siu freezes well or enjoy it on a steamed bun or in stir fries.
Author:
Recipe type: Soups
Serves: 6

Yummly
Ingredients
  • For the Char Siu: (alternately you could buy pre-cooked Char Siu or a use a jarred Char Siu sauce instead of homemade sauce below)
  • 1 pork tenderloin
  • 1/4 cup soy sauce
  • 3 Tbsp. honey
  • 3 Tbsp. brown sugar
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. hoisin Sauce

  • For the Soup:
  • 4 green onions, chopped - keeping the green and white parts separate
  • 2 cloves garlic, finely chopped
  • 2 tsp. fresh ginger, peeled and finely chopped
  • 1/4 tsp. crushed red pepper flakes (or sambal oelek)
  • 2 Tbsp. olive oil
  • 4 cups chicken broth (+ a bit more to thin if soup will sit)
  • 2 cups beef broth
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 5-7 oz. / 150-200 g ramen noodles (1 1/2 - 2 small packages, broken in half, so noodles aren't too long)
  • Fresh cilantro, chopped
  • Lime wedges
  • Salt and pepper
Instructions
  1. For the Char Siu: Prepare pork tenderloin by removing the silver skin. Combine the sauce ingredients in a small bowl and stir to combine. Place pork in a plastic ziploc bag and pour sauce ingredients into bag. Remove air, seal and refrigerate for at least 30 minutes or up to 2 hours.
  2. When ready to cook, preheat oven to 475° F. with rack in centre of oven. Line a baking sheet with tin foil and spray with cooking spray. Place pork tenderloin on prepared baking sheet and brush with some sauce. Cook for 15-25 minutes (depending on the size of your pork tenderloin), basting with sauce every 5 minutes or so, until pork reaches at least 145 ° F. in the thickest part. (*NOTE, turn on your exhaust fan as soon as you put it in the oven. It will smoke!)
  3. Remove from oven and let cool at room temperature for 15 minutes or so to rest. Put on a plate, then cover loosely with foil and refrigerate until completely cooled. When cooled completely, with a very sharp knife, cut pork tenderloin into thin slices crosswise. Refrigerate to use later in soup. (Extras can be frozen).
  4. To prepare soup: In a large soup pot, heat olive oil over medium heat. Add the white part of the onions, the garlic, ginger, and red pepper flakes and cook, stirring, until softened and fragrant. Add the chicken and beef broths, fish sauce, and soy sauce. Bring to a boil over high heat, then reduce heat to medium-high. Add the noodles (broken in half suggested, so the noodles aren't too long) and cook, stirring to break up noodles for about 3 minutes or until tender. Taste and adjust seasoning with salt, pepper. (You can also add a bit more heat here, to your taste, with additional sambal oelek or Sriracha)
  5. Ladle the soup into bowls. Garnish with the warm Char Siu (if I made ahead, I microwave for 15-20 seconds), the green part of the onions and the chopped cilantro. Serve with lime wedges, for drizzling into soup.
  6. (Times below include making your own Char Siu at home)
 

 

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