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Asian-Inspired Pork, Ginger & Mushroom Soup

46 North, Asian Dry Rub Recipe, Prince Edward Island

Warm up your day with this comforting and healthy Asian-inspired pork, ginger & mushroom soup. This soup features our Asian Dry Rub, clean ingredients, beautiful flavours, and aromas that will entice!


Asian-Inspired Pork, Ginger & Mushroom Soup



For the soup
2 Tbsp. sesame oil
1 yellow onion - peeled and sliced
3 cloves garlic - peeled and sliced
2 Tbsp. Forty Six North Asian Dry Rub
1 Tbsp. soy sauce
Salt & pepper to taste
5 cups of water
250g pork - lean and thinly shaved
4cm ginger root - julienned
1 carrot - julienned
100g mushrooms - halved
1 vegetable stock cube

For the noodles
1 Tsp sesame oil
70g egg noodle - boiled and drained

For the poached eggs
4 eggs (one per person) - poached
1/4 cup white vinegar

For garnish
1 green onion - sliced
Sprigs of fresh cilantro



Heat the sesame oil over medium-high heat in a large saucepan. Add the onion, garlic, Asian dry rub, soy sauce, salt and pepper and sauté until onions are translucent. Add water and bring to the boil. Add the pork, ginger, carrot, mushroom, and stock to your saucepan and bring back to a boil. Lower heat and simmer for 10-12 minutes or until your carrots are tender.

Meanwhile, in another saucepan, fill with water and add a teaspoon of sesame oil, bring to a boil. Drop the egg noodle in for 2 min, drain and drizzle a very small amount of sesame oil over the noodle so they don’t become sticky.

Bring another saucepan of water with ¼ cup of white vinegar to boil. Drop your egg/s into swirling water and poach to the firmness you like - approx. 4 minutes for a medium poach. Remove eggs and drain.

Plating – Ladle your soup into a bowl add your noodle and rest your poached egg into the soup, garnish with cilantro and green onion. Enjoy!

Asian-inspired pork, ginger, mushroom soup, recipe from PEI, Forty Six North

Asian Inspired Pork, Ginger & Mushroom Soup, 46North Recipe

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