Taiwanese-inspired · noodle soup
Crispy Pork Chop Noodle Soup
A crisp panko pork cutlet sits beside a light ginger broth filled with noodles and scallions.
Total time40 min
Hands-on30 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Bring broth and ginger to a simmer for 10 minutes. Season with 1 tablespoon soy sauce and keep warm.
- 02
Season the pork and coat in flour, egg, then panko. Fry in oil until golden and 145°F, 3 to 4 minutes per side; drain.
- 03
Cook the noodles according to package directions and divide among four bowls. Ladle over the hot broth.
- 04
Slice the pork chops and serve beside or over the soup with scallions.
Make it work
Useful swaps
- Use gluten-free flour, crumbs, noodles, and tamari if needed.
- Chicken cutlets work; cook to 165°F.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
