Barbecue Pork and Macaroni Soup

Barbecue Pork and Macaroni Soup

Be the 1st to save!

Be the first to make this!

This hearty Japanese-style soup is a meal in itself. The bonito soup is topped with barbecue pork and garnished with sliced nori.


Serves: 3 

  • 185g macaroni pasta
  • 50g bonito flavoured soup stock (dashi no moto)
  • 5 bamboo shoots
  • 150g corn
  • 5 seafood sticks, diced
  • 75g spring onions, chopped
  • 450g Chinese BBQ pork (char siu), sliced
  • 1 sheet nori (sushi seaweed sheet), finely sliced

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large saucepan of salted water to the boil. Cook the macaroni until al dente, around 8-10 minutes. Cool under a running cold tap, drain and set aside.
  2. Heat the bonito flavoured soup stock, bamboo shoots and enough water for the desired concentration over high heat. Add in the corn and seafood sticks, allow to heat through, 1-2 minutes. Simmer for 5 minutes.
  3. Stir in the macaroni and heat through, 1-2 minutes. Stir in the spring onions and adjust the seasoning accordingly.
  4. Divide the mixture into 2 bowls, top with sliced pork and garnish with finely sliced nori. Serve hot.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate