Ginger Pineapple Pork Soup


Make a double batch of Chef Voula's Quick-in-the-Pan ginger pineapple pork, and make this Lovable Leftover the next day. 

Ginger Pineapple Pork Soup


4 cups (1 L) chicken stock
1 batch Quick-in-the-Pan Ginger Pineapple Pork, or Tofu, if making vegetarian version
2 cups (500 mL) cooked rice or prepared rice noodles
optional extra soy sauce
2 green onions, finely sliced
for garnish sliced lime


  1. Set a large wide saucepan over medium high heat. Pour chicken or vegetable stock into pot and bring to a boil.
  2. Meanwhile, if using pork, slice into thin strips. If using tofu, no need to cut it. 
  3. When broth has come to a boil add pork or tofu, along with leftover pineapple and sauce mixture, into the pot. Stir in cooked rice or prepared noodles. Reduce heat to simmer. Stir occasionally until everything is heated through. Taste soup and add a splash more soy sauce if needed.
  4. Ladle into bowls and garnish with a sprinkle of sliced green onion and a slice of lime.  Serve.

Yield: 2 servings


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