Pork Noodle Soup With Ginger and Toasted Garlic

I recommend an umami-packed combo of mirin and Vietnamese fish sauce instead of soy sauce, which tends to overpower a simple broth. Make sure to use Roland or Red Boat, any brand of fish sauce that's made with care. Or, flavor the broth with a teaspoon of Mirin, whisking in 4 tablespoons of blond miso (don't boil the miso) with a pat of butter on top. For the mirin, try to find Takara mirin, made the traditional way with 12% alcohol. Or try Shaoxing cooking wine for smokey umami.

So good. Made with ground turkey instead of pork, did half soy sauce, half fish sauce, finished with a dash of rice vinegar on top of the condiments. Definite keeper.

I followed the recipe in terms of water to broth ratio, using a very rich roasted pheasant stock I'd made (instead of chicken broth), high quality soy sauce, and water. Mind-blowingly good broth resulted . . . I think it would've been too rich with 100% stock. I tripled the greens (used radish sprouts, pea shoots, and rainbow chard) and added a handful of tiny enoki mushrooms. Phenomenol recipe! Never saw my husband eat three helpings of anything. But he could not stop slurping this umami bomb.

In these times of uncertainty we must eat well, and have dessert. My family loved this. I made it with ground turkey. It was very spicy but good. Next time I will only use 1 tsp red pepper flakes. Rice noodles only came in a pack that said 8oz. I used spinach as it was cheaper than pea leaves. Go for it all.

One of the best soups I've made from NYT. I did about 2.5tbsp soy sauce and a tablespoon of Red Boat fish sauce (and cut the salt slightly for the pork). Served with sriracha and limes at the table.

Oh, wow! I was feeling a tad under the weather and didn't want to go out. Now I LOVE me a good bowl of Asian soup. No pork in my freezer but most of a pound of ground beef. I browned the garlic in toasted sesame oil, a trick I picked up long ago to intensify the sesame. Chili sesame oil would be great as well, so added some. Baby spinach, Udon noodles, although Soba would be excellent too. Raw onion gives me a tummy ache but not so green onions. A bowl of deliciousness!

Thanks for the raw onion thing. Going to try that next chance I get. I use raw onions in just about every green salad I make. Marinate them in the vinaigrette for just a few minutes before tossing… And the kids fight over them.

Excellent soup! I used pea shoots, which wilted beautifully into the broth, because I could find them at the regular grocery store and didn't have time to run to the Asian grocery. I also cut the red pepper flakes by half based on my family's tastes. The longest prep for the recipe is slicing the garlic. Set the water for the rice noodles to boil as you are bringing the soup up to a simmer so you can pop the noodles in to cook as you are hitting step 4.

This soup reheats so well, I think it's actually better than when it's cooked fresh. Make a big batch, eat off of it for a few days.

Cilantro adds a zing that other herbs, like parsely do not. When combined with other flavors, like lime or red vinegar and peanut, it really makes a dish comes alive.

Immediate hit in our house. As written the recipe is excellent, but it can be used as a scaffold to go different places according to your taste and to available ingredients. Try it as written, and then make it your own.

I followed most of the steps exactly as stated. I used broccolini as I couldn’t get my hands on any pea shoots. I feel like bok choy might be fun to try next time (there will be a next time). The broth is nice and light so it’s great for lunch the next day. I also top off each serving with some chili oil. Delicious! Side note: first time I’ve successfully toasted garlic without burning it!

I’ve made this twice now. It’s very good. The first time I followed the recipe to the letter, the second time I did not pre-cook the noodles separately, I just added them to the soup for a couple of minutes. It turned out fine, and one less part to wash.

Just made it. I had everything except the say sauce so I substituted something I'm ashamed to mention, but it was STILL good! The garlic and ginger make a huge difference. Really easy to whip up. Will use soy sauce next time, promise!

Love this recipe! So easy and quick. Used kale instead of the greens recommended because it was all I had in my fridge. Turned out great! Will make this over and over again.