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Recipe of Oriental Style Spaghetti Soup

Oriental Style Spaghetti Soup

30 mins
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When you taste this delicious soup it will be like moving from your kitchen to the East, where although they are ingredients similar to ours, but the way to prepare them is what the magic does, you will be able to try something new and easy to elaborate for you and your whole family.


5 portions
  • 2 carrots
  • 1 cambray onion
  • 1 broccoli, little
  • 300 grams pork tenderloin, sliced
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons Ground ginger
  • 1 1/2 tablespoons bee honey
  • 1 tablespoon sea salt
  • 2 1/2 tablespoons corn oil
  • 1 package spaghetti, The modern
  • 2 portobello mushrooms
  • 2 cloves garlic
  • 1/2 tablespoons siracha sauce
  • 2 1/2 tablespoons chicken soup, powdered
  • 3 teaspoons sesame oil


Gather and have at hand all your ingredients and utensils.
Wash and disinfect carrots, onion tail and broccoli.
Marinate the loin of pork loin in a bowl with 2 tablespoons of soybeans, ½ teaspoon of ground ginger and 1 tablespoon of honey. Stir the ingredients well so that the fillets are well impregnated with the mixture. Let it stand and allow them to marinate while you prepare the rest of the ingredients.
In a small casserole, boil 1 ½ liter of water with 1 tablespoon of salt and ½ tablespoon of cooking oil. As soon as the water boils, lower the heat a little and add the spaghetti, let them cook until they are al dente (approximately 10 minutes). While they cook, stir a little so they do not stick.
When the pasta is al dente use a strainer to drain it and leave it on a deep bowl so that it finishes releasing the rest of the water while you prepare the other ingredients.
Peel and cut the carrots into thin strips. Cut the broccoli so that there are "small" trees. You can also take part of the stems by cutting them into thin slices.
Clean the first outer layer of the tail onion, slice it into thin strips and to take advantage of the part of the green tail, cut it thinly.
Clean the mushrooms by removing the first layer of the head and cut them into thin slices.
Peel and finely chop garlic cloves.
In a deep pan or pan put 2 tablespoons of oil to heat, taking care not to burn or smoke. When ready, brown the pork loin steaks. Once they are golden, drain them and remove them from the pan.
In the same frying pan or casserole, add the chopped garlic and the white part of the tail onion. As soon as they are 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. As the vegetables are sautéed, pour ½ tablespoon of Sriracha sauce, 1 teaspoon of powdered ginger and ½ teaspoon of honey. Integra all good to the vegetables and then add the spaghetti, sauté for another 3 minutes.
Reduce the heat a little and add 5 cups of water, the remaining onion in julienne and 2 ½ tablespoons of chicken powder, leave the fire until it boils.
While you wait for it to boil, cut the tenderloin steaks into thin slices and then add them to the soup.
As soon as you release the first boil, turn off the heat and add 3 teaspoons of sesame oil.
Serves hot


To give a more oriental flavor, add pieces of nori seaweed (seaweed for sushi) at the time of serving.


If you do not get mushrooms portobellini or portobello you can use mushrooms, the taste does not change.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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