Pork Shrimp Soup Recipe


Difficulty LevelEasyCuisine


 Egg noodles3⁄4 Pound, cooked (340 Gram)
 Oil60 Milliliter (4 Tablespoon)
 Onion1 Small, peeled and thinly sliced
 Ginger slice2 , finely chopped (Fresh)
 Lean pork1⁄2 Pound, finely shredded (225 Gram)
 Chinese mushrooms2 Ounce, soaked in warm water 20 minutes and shredded (60 Gram)
 Chinese cabbage1⁄4 , shredded and blanched
 Bean sprouts1⁄4 Pound (110 Gram)
 Shrimp1⁄4 Pound (110 Gram)
 Soy sauce45 Milliliter (3 Tablespoon)
 Beef stock/Chicken stock4 Cup (64 tbs) (1 Liter)

Nutrition Facts

Serving size: Complete recipe

Calories 2560 Calories from Fat 801

% Daily Value*

Total Fat 91 g140.2%

Saturated Fat 17 g84.8%

Trans Fat 0.2 g

Cholesterol 612.3 mg

Sodium 4952.3 mg206.3%

Total Carbohydrates 290 g96.7%

Dietary Fiber 19.1 g76.4%

Sugars 26.8 g

Protein 148 g296.6%

Vitamin A 196.8% Vitamin C 205.4%

Calcium 54.3% Iron 101.1%

*Based on a 2000 Calorie diet


1 Heat oil in a wok. Add onion, ginger and pork and stir-fry for 2 minutes.
2 Add mushrooms, cabbage, bean sprouts and shrimp; stir-fry for 2 minutes. Stir in soy sauce and stir-fry a further 1 1/2 minutes. Remove from heat and keep warm.
3 Bring stock to a boil. Add half the pork mixture and bring to a boil again. Add noodles and heat through.