Ingredients
Equipment
Method
- Start by gathering everything you need. Mince the garlic, grate the ginger, chop the green onions, and measure out your sauces.
- Heat the vegetable oil in a large pot over medium heat. Add the ground pork or chicken and cook until browned, breaking it into small pieces as it cooks.
- Once the protein is cooked, stir in the garlic and ginger. Let them toast for about 30 seconds before pouring in the broth.
- Bring the broth to a gentle simmer and add soy sauce, sesame oil, and chili flakes. Taste and adjust the seasoning.
- In a separate pot, boil water and cook the noodles according to package instructions. Drain them well and divide them among serving bowls.
- Ladle the hot broth over the top of the noodles, ensuring each bowl gets plenty of goodness.
- Sprinkle chopped green onions and cilantro over the bowls for a pop of color. Serve immediately while piping hot.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 10mg
Notes
If you’re using fresh noodles, rinse them briefly under cold water to prevent sticking.
For a vegetarian version, swap meat for tofu or mushrooms. A teaspoon of miso paste can enhance the umami flavor of the broth.
Store leftovers with the broth and noodles in separate airtight containers in the refrigerator for up to 3 days.
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