Oriental Style Spaghetti Soup

Victor M. Hernandez S.
When you taste this delicious soup, it will feel like transporting yourself from your kitchen to the East, where, although the ingredients are similar to ours, it's the way of preparing them that creates the magic; you will be able to try something new and easy to make for you and your whole family.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
174
Favorites
Collections
Planner
Grocery List
Ingredients
5
Servings
  • 2 carrots
  • 1 green onion
  • 1 broccoli, small
  • 300 grams pork loin, sliced
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 tablespoons honey
  • 1 tablespoon coarse salt
  • 2 1/2 tablespoons corn oil
  • 1 package spaghetti
  • 2 portobello mushrooms
  • 2 cloves garlic
  • 1/2 tablespoons Sriracha sauce
  • 2 1/2 tablespoons chicken broth, powder
  • 3 teaspoons sesame oil
Preparation
1h
30 mins
Medium
  • Gather and have all your ingredients and utensils ready.
  • Wash and disinfect the carrots, green onion, and broccoli.
  • Marinate the pork loin fillets in a container with 2 tablespoons of soy sauce, ½ teaspoon of ground ginger, and 1 tablespoon of honey. Mix the ingredients well so that the fillets are well coated with the mixture. Let it rest and allow it to marinate while you prepare the rest of the ingredients.
  • In a small pot, bring 1 ½ liters of water to a boil with 1 tablespoon of coarse salt and ½ tablespoon of cooking oil. Once the water boils, lower the heat a bit and add the spaghetti, let it cook until al dente (approximately 10 minutes). While cooking, stir a bit to prevent sticking.
  • When the pasta is al dente, use a colander to drain it and place it in a deep dish to let the remaining water drain while you prepare the other ingredients.
  • Peel and cut the carrots into thin julienne strips. Cut the broccoli into medium-sized trees. You can also use part of the stalks by slicing them thinly.
  • Clean the first outer layer of the green onion, slice it thinly into julienne, and to make use of the green stalk, cut it thinly across.
  • Clean the mushrooms by removing the first layer of the cap and slice them thinly.
  • Peel and finely chop the garlic cloves.
  • In a skillet or deep pot, heat 2 tablespoons of oil, being careful not to burn or smoke it. When ready, brown the pork loin fillets. Once browned, drain them and remove from the skillet.
  • In the same skillet or pot, sauté the chopped garlic and the white part of the green onion. Once ready, add the carrot and broccoli along with 1 tablespoon of soy sauce and sauté over high heat for about 3 minutes.
  • Add the mushroom slices and sauté for another 2 minutes. Once the vegetables are sautéed, pour in ½ tablespoon of Sriracha sauce, 1 teaspoon of ground ginger, and ½ tablespoon of honey. Mix everything well with the vegetables and then add the spaghetti, sauté for another 3 minutes.
  • Reduce the heat a bit and add 5 cups of water, the remaining julienned onion, and 2 ½ tablespoons of chicken bouillon powder, let it simmer until it boils.
  • While you wait for it to boil, slice the pork loin fillets thinly and then add them to the soup.
  • As soon as it reaches a boil, turn off the heat and add 3 teaspoons of sesame oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by