Did you know January is National Soup Month? I bet you’re not surprised though - cold days and long dark nights definitely call for a steaming hot cup of soup to cheer the soul! We eat soup about once a week during fall and winter. I just tried my hand at homemade tomato soup!

A few years ago, I threw together this Asian-inspired soup on the stovetop. I think it was the foreshadowing of a trend, as in recent years Pho noodle soup joints have popped up all over our part of the country!

That’s because a steamy brothy soup doesn’t just taste good, but a rich broth is known to be healthy for you too! Here’s how to put together this Spicy Ginger Pork Noodle Soup:

Ingredients:

• 1-2 lbs pork stew meat, chopped into bite sized pieces
• 3 small heads pac choi (or bok choy, which is larger) - separate leaves, and cut off slices of the hard stems, leaving the leaves whole
• 1 doz baby carrots (more if you like). Sliced in half if they are not the petite kind
• 2-3 chopped spring onions / green scallions
• 3 cloves garlic, minced
• 1 32 oz box chicken stock
• 1/2 handful of whole wheat angel hair pasta, broken in thirds
• 1 tsp ginger powder
• a few shakes of crushed red pepper flakes (to taste)
• salt & pepper to taste

Directions:

1. Brown the pork stew meat in a little oil in a heavy stock pot
2. Add carrots, garlic, onions, and slices of pac choi stems and saute for a few minutes to soften
3. Add chicken stock, salt, pepper, red pepper flakes and ginger
4. Simmer until carrots mostly cooked, then turn up heat to a slow boil
5. Add pac choi leaves and angel hair pasta - cook briefly, just until leaves are steamed and pasta is cooked.
6. Serve immediately. Serves about 6.

What’s your favorite soup recipe?

Julie is a New England-based family lifestyle blogger who loves partnering with her hubby to wrangle and entertain two inquisitive boys. She shares food, living, and educational ideas on her blog A Year With Mom and Dad.