Anelia's 'fryed' Soup (Asian Style) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Originally published by me on This is a very very quick fix dish and incredibly filling. The slice of rye bread on the side turns it into a complete meal. Ingredients:
100 g lean pork (i use ham, raw) |
100 g mushrooms |
20 g rice noodles, vermicelli |
1 teaspoon olive oil or 1 teaspoon butter |
1 small garlic clove |
1 teaspoon grated ginger |
1 tablespoon chopped cilantro or 1 tablespoon parsley |
1 cup fat-free chicken broth or 1/2 stock cube and 1 cup water |
50 g rye bread |
Directions:
1. Slice the mushrooms and cut the pork into thin slices or small cubes.
2. Season pork with chopped or mashed garlic, grated ginger and salt or use Chinese seasoning mixture for pork.
3. Put the olive oil or butter in a pan and add the mushrooms with a bit of salt and fry uncovered until tender and then add the pork and fry until ready.
4. Place the crushed noodles in a bowl and pour mushroom and meat on top and top with cilantro.
5. Pour stock in the same pan and bring to a boil, then pour over the rest of the ingredients in the bowl.
6. Let sit a couple of minutes for noodles to soften down and serve with bread on the side.
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