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Ginger Noodle Soup

soups, pork

1 pound lean ground pork
1 onion; chopped
3 cloves garlic; minced
1/3 cup hoisin sauce
2 tablespoons chopped gingerroot
2 tablespoons soy sauce
4 cups chicken stock
1 carrot; shredded
1/2 cup sliced mushrooms
5 ounces rice vermicelli noodles
1 green onion; thinly sliced
1/2 cup bean sprouts
4 sprigs coriander

In saucepan, brown pork over medium high heat, stirring to break up meat, 5 to 7 minutes. Drain off fat. Add onion, garlic, hoisin sauce, ginger and soy sauce; cook for 2 minutes. Add chicken stock and bring to boil. Add carrot and mushrooms; reduce heat and simmer for 10 minutes. Stir in vermicelli noodles; simmer for about 5 minutes or until noodles are tender. Ladle into large soup bowls. Garnish with sliced green onion, bean sprouts and coriander sprigs. Variation Vegetarian Ginger Tofu Soup: omit pork. Use 1 tablespoon vegetable oil to sauté onion mixture. Replace chicken stock with vegetable stock and add 1 cup diced firm tofu along with the stock.

Contributor: Canadian Living Magazine, October, 2001

Yield: 4 servings

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