Pork Shoulder Soup with Noodles



Pork Shoulder Soup with Noodles

This Pork Shoulder Soup is a great dish for these mid-fall Sunday afternoons. You can change this recipe to suit your fancy, like different vegetables, etc. Enjoy yourself!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Soup
Cuisine Asian
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4 people


  • 3 tablespoons canola oil
  • 1 1/2 pounds pork shoulder boneless , cut into 1" pieces
  • 8 cloves garlic minced
  • 1/2 inch ginger peeled and thinly sliced.
  • 3 tablespoons Gochujang red chile bean paste See note
  • 20 snow peas
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/4 cup Chinkiang black vinegar or substitute balsamic vinegar
  • 3 tablespoons cornstarch mixed with 3 tablespoons water
  • Kosher salt to taste
  • 12 oz. buckwheat noodles thin
  • 3 scallions thinly sliced, for garnish


  • Heat oil in a 14" flat-bottomed wok or 6-qt. dutch oven, over medium high heat; add pork and cook, stirring until browned, 8-10 minutes.
  • Add garlic, ginger and bean paste: cook, stirring, until fragrant, about 1 minute.
  • Add sugar, soy, snow peas and vinegar; cook, stirring until sugar dissolves.
  • Add 6 cups water and bring to a boil; reduce heat to medium and cook until pork is very tender, about 2 hours.
  • Return to boil, add cornstarch mixture and cook, stirring until slightly thickened, 1-2 minutes. Keep soup warm
  • Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions.


Think of gochujang as similar to miso paste — a little goes a long way, but it's also very versatile.

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