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Recipe of Oriental Style Spaghetti Soup

Oriental Style Spaghetti Soup

30 mins
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When you try 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 of preparing them is what makes the magic, you will be able to try something new and easy to prepare for you and your whole family.


5 portions
  • 2 carrots
  • 1 cambray onion
  • 1 broccoli, little
  • 300 grams pork loin, 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
  • 2 portobello mushrooms
  • 2 cloves garlic
  • 1/2 tablespoons sriracha sauce
  • 2 1/2 tablespoons chicken soup, powdered
  • 3 teaspoons sesame oil


Gather and have all your ingredients and utensils on hand.
Wash and sanitize the carrots, tail onion, and broccoli.
Marinate the pork loin fillets in a container with 2 tablespoons of soy, 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 rest and allow it to marinate while you prepare the rest of the ingredients.
In a small saucepan, bring 1 ½ liter of water to boil with 1 tablespoon of whole grain 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 don't stick.
When the pasta is al dente use a strainer to drain it and leave it in a deep bowl to finish releasing the rest of the water while you prepare the other ingredients.
Peel and cut the carrots into thin julienne strips. Cut the broccoli so that there are medium "saplings". You can also take advantage of part of the stems by cutting them into thin slices.
Clean the first outer layer of the tail onion, slice it into a thin julienne and to take advantage of the part of the green tail, cut it to the width thinly.
Clean the mushrooms by removing the first layer from the head and cut them into thin slices.
Peel and finely chop the garlic cloves.
In a deep frying pan or casserole put 2 tablespoons of oil to heat, taking care that it does not burn or smoke. When ready, brown the pork loin fillets. As soon as they are golden, drain them and remove them from the pan.
In the same pan or casserole, add the minced 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 approximately 3 minutes.
Add the mushroom slices and sauté for another 2 minutes. Once the vegetables are sautéed, add ½ tablespoon of Sriracha sauce, 1 teaspoon of ground ginger and ½ tablespoon of honey. Integrate everything well 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 julienne onion and 2 ½ tablespoons of powdered chicken broth, leave the heat until it boils.
While you're waiting for it to boil, cut the tenderloin steaks into thin slices and then add them to the soup.
As soon as the first boil is released, turn off the heat and add 3 teaspoons of sesame oil.


Serve hot in a bowl. For a more oriental flavor, add bits of nori seaweed (sushi seaweed) when serving.


If you cannot get portobellini or portobello mushrooms you can use mushrooms, the flavor does not change.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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