Bbq Pork Noodle Soup Recipe

Season and sear

Pat the pork dry and season with 1/2 tsp salt and a few grinds of black pepper. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Sear the pork pieces until browned on both sides, 2–3 minutes per side for thin slices or 4–6 minutes for thicker pieces.

Glaze and finish

Reduce heat to medium, add 2 tbsp extra barbecue sauce to the pan and toss the pork to coat and warm through, 1–2 minutes. Remove pork from heat and set aside. If using a larger piece you intend to shred, after searing add 1/4 cup BBQ sauce, cover and simmer 10–15 minutes until tender, then shred with forks.

Build the broth

In a large pot, combine 6 cups chicken broth and 2 cups water. Add 1 inch smashed ginger, 3 smashed garlic cloves, 1/2 cup barbecue sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp fish sauce, 1 tsp toasted sesame oil, 1/4 tsp crushed red pepper flakes, and 1/4 tsp black pepper.

Simmer and taste

Bring broth to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes to meld flavors and lightly reduce. Taste and adjust: add up to 1 tsp more soy sauce for saltiness, more rice vinegar for brightness, or a pinch more brown sugar if you want sweeter BBQ notes. Remove and discard the ginger chunks and garlic if you prefer a cleaner broth, or leave them in for stronger flavor.

Cook noodles

Bring a separate pot of water to a boil. Cook 8 oz noodles according to package directions until just tender (usually 3–5 minutes for fresh, 6–8 for dried). Drain and rinse briefly under warm water to stop cooking and reduce starch.

Cook mushrooms and greens

While broth simmers, add 1 cup sliced mushrooms to the broth and simmer 3–4 minutes until tender. Add 2 cups baby spinach or chopped bok choy stems first, simmer 1–2 minutes until stems soften, then add leaves and cook until wilted, about 1 minute.

Combine pork with broth

Return the seared or shredded pork to the pot to warm through and to allow the BBQ flavor to meld with the broth, 2–3 minutes. If desired, stir in an additional 1–2 tbsp barbecue sauce to increase smoky-sweet profile.

Divide cooked noodles among 4 bowls (approximately 2 oz noodles per serving if serving 4). Ladle hot broth, vegetables, mushrooms, and pork over the noodles until bowls are filled.

Top each bowl with sliced scallion whites and greens, 2 tbsp crushed peanuts or roasted sesame seeds (divide evenly), 2 tbsp bean sprouts if using, and a few cilantro leaves. Offer lime wedges and chili oil or Sriracha on the side for guests to add to taste.

Serve immediately while hot. To finish, squeeze lime over each bowl and stir gently to combine. Adjust seasoning with extra soy sauce, fish sauce, or chili oil as desired.