No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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
Sliced Pork, Chinese Broccoli, and Soba Noodle Soup

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 (1)

  • Carey Herrington 16 Aug, 2012


Related Topics