Filipino Pork Noodle Soup In Instant Pot Food
FILIPINO PORK & NOODLE SOUP
From Sam the Cooking Guy (LOVE him!) He says, "You know how those little Jewish grandmothers are famous for their chicken soup? The little Filipino grandmothers are no different - except it's pork. Which I suppose is considerably different when comparing to a Jewish soup - but it's easily as good!"
Provided by Karen in MA
Categories Filipino
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté pork with garlic and onion in oil until fully cooked.
- Add broth and pepper and bring to a boil.
- Add noodles and pepper and bring to a boil.
- When noodles are ready, reduce to a simmer and add soy and scrambled egg.
- Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.
Nutrition Facts : Calories 406.1, Fat 21.7, SaturatedFat 6.3, Cholesterol 106.2, Sodium 1076.2, Carbohydrate 25.5, Fiber 1.5, Sugar 2.2, Protein 25.6
INSTANT POT TOFU NOODLE SOUP
The star of this meal is the broth. An Instant Pot is a great way to quickly infuse aromatics into water or stock to create flavors that taste like they have simmering all day.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid.
- Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks.
- Set the Instant Pot to sauté on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes. Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt.
- Divide the soup among bowls and add 3 tofu chunks to each. Drizzle with the remaining 1 tablespoon sesame oil.
Nutrition Facts : Calories 420, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 20 milligrams, Sodium 692 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 23 grams, Sugar 4 grams
INSTANT POT ASIAN PORK NOODLE SOUP
This simple and delicious Asian pork noodle soup is a bowl of pure comfort food!
Provided by Pam Greer
Categories Main Course
Time 43m
Number Of Ingredients 14
Steps:
- Set the pressure cooker to sauté and add the oil. When the oil is hot and just barely smoking, add the pork. Cook, stirring frequently, until the pork is browned - about 4-6 minutes.
- Add the onion and cook for about 3 minutes or until the onion is softened. Add the mushrooms and cook for about 3 more minutes.
- Add the chicken stock, kale, water, ginger, garlic, red pepper flakes and black pepper.
- Cancel the sauté feature and lock the lid in place. Be sure the vent is set to sealing. Set the pressure to high and the time for 10 minutes.
- While the soup is cooking, cook the noodles according to package directions.
- When the time is up, let the pressure release naturally for 10 minutes then do a quick pressure release by turning the knob to venting. When the pressure valve drops, remove the lid, stir and taste to adjust seasonings.
- Divide the noodles between the bowls and ladle the soup on top. Serve with radishes and green onions if desired.
Nutrition Facts : Calories 434 kcal, Carbohydrate 46 g, Protein 40 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 81 mg, Sodium 935 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- In a large stock pot or Dutch oven, place the ham bone. Pour water. Add the onions, salt and black pepper. Cover and simmer till flavorful for about 2 hours. When soup broth is ready, set aside.
- Use the same stock pot or Dutch oven where broth was cooked. Empty the stock pot and clean it out.Over medium-high heat, add the vegetable oil. Saute the garlic, onions, celery and carrots for 2 minutes till translucent.Pour the patis. Mix in the cooked chicken and pork slices. Stir around. Pour 8 to 10 cups of broth. Add the fresh Chinese wide noodles. Separate the noodles so they don't clump together. Season with salt and pepper. Add the sesame oil.Cover and simmer over medium heat for 25 minutes or till it is boiling. Lower heat. Stir noodles so they don't stick to each other. The flat noodles would have expanded and become wider by now.Serve piping hot in individual soup bowls. Garnish with sliced eggs and scallions.
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