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Sliced Pork, Chinese Broccoli, and Soba Noodle Soup


Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 8 1/2 cups

Source: Martha Stewart Living, October 2011


  • 6 ounces soba noodles
  • 3 tablespoons toasted-sesame oil
  • 2 tablespoons chopped peeled fresh ginger
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 cup water
  • 8 ounces Chinese broccoli (or other leafy greens), sliced on the bias, 1/2 inch thick
  • 12 ounces pork tenderloin, very thinly sliced across the grain (less than 1/4 inch thick)
  • 2 tablespoons reduced-sodium soy sauce
  • Garnish: 1 red Thai chile, thinly sliced
  • Garnish: 1 lime, cut into wedges


  1. Prepare an ice-water bath. Bring a large pot of water to a boil. Cook noodles until al dente. Drain, and transfer to ice-water bath. Drain, and transfer to a large bowl. Toss with 1 tablespoon oil.

  2. Heat remaining 2 tablespoons oil in a medium Dutch oven or a large pot over medium-high heat. Cook ginger and garlic until fragrant, about 1 minute.

  3. Add stock and water. Bring to a boil. Stir in Chinese broccoli, and simmer until crisp-tender, 3 to 4 minutes.

  4. Reduce heat to low. Stir in pork and soy sauce. Cook until pork is just cooked through, about 1 minute.

  5. Divide noodles and soup among 4 bowls. Garnish with chile and lime wedges. Serve immediately.

Reviews Add a comment

  • Carey Herrington
    16 AUG, 2012