This quick and easy Ginger-Garlic Pork Noodle Soup is warming, comforting and delicious. It’s the perfect weeknight meal that is AIP and paleo and can easily be made Whole30 compliant without the noodles.
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Soup on repeat is the silver lining to the end of summer for me. And this soup is one of my faves. It’s super simple and so satisfying. The ground pork seasoned with fresh ginger, garlic and herbs is SO yummy and the base of the soup. Coconut aminos adds additional flavor and complexity to the chicken bone broth/vegetable stock, the noodles provide a delightful chewiness and the mushrooms and spinach round this off for a complete and hearty meal.
I love using my AIP hand rolled pasta in this soup because they’re perfectly thick and chewy and reminiscent of udon noodles! I typically keep some frozen pasta dough on hand so that I can make it quickly in recipes like this. If you’re following the Whole30 protocol, try this soup with some spiralized zucchini or butternut squash!
To make this Ginger-Garlic Pork Noodle soup you’ll need:
- AIP compliant pasta – I recommend my hand rolled pasta, other AIP compliant pasta like this or this would be great substitutes and zoodles or butternut squash noodles work here too, but add them closer to the end so they don’t break down too much.
- Spinach – you can sub with another leafy green like kale, Swiss chard or beet greens
- Mushrooms – cremini, baby bella / button or shitake work great here
- Fresh ginger and Garlic – the predominant flavors of the dish!
- Sodium free Chicken bone broth or vegetable stock – I am a big fan of bone broth powder for quick use in meals such as this. Simply add water to the powder and voila, you’ve got bone broth!
- Ground pork – this is the main protein of the meal that also adds amazing flavor to the broth.
- Coconut aminos
- Shallots, cilantro and chives – for seasoning as well as garnishing the soup.
Ginger-Garlic Pork Noodle Soup FAQs
Can you sub the ground pork?
This soup is really customizable, but I highly recommend the ground pork because it adds such a rich depth of flavor to the soup that isn’t the same with ground turkey or chicken. That said, it’s totally possible to use another protein here.
Can you make this in a slow cooker?
Yes! If your slow cooker has a sauté function, sauté the ginger, garlic and pork with ginger before adding the remaining ingredients. Alternatively, brown pork with garlic and ginger on the stovetop before transferring to slow cooker.
What noodles can I use?
Your options are endless. If you don’t want to make your own AIP noodles, feel free to use another AIP compliant pasta such as this cassava flour pasta or this sweet potato and cassava pasta, or spiralize zucchini or butternut squash for some veggie noodles. If choosing the latter, I’d suggest adding these to the pot only within the final 20 mins so they don’t get too soggy and break apart.
If you try this Ginger-Garlic Pork Noodle Soup, I would love it if you would give the recipe a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram. Tag @healmedelicious and use the hashtag #healmedelicious.
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This quick and easy Ginger-Garlic Pork Noodle Soup is warming, comforting and delicious. It’s the perfect weeknight meal and is AIP and paleo and can be made Whole30 compliant.
- 2 TBSP olive oil
- 6 cloves garlic, sliced
- 1.5 -inch piece fresh ginger, grated
- 1 lb ground pork
- 3 shallots, thinly sliced
- 1/2 cup cilantro, chopped (plus more for garnishing)
- 2 TBSP chives, chopped (plus more for garnishing)
- 1 tsp sea salt
- 2 cups cremini, button or shitake mushrooms, sliced
- 2 cups spinach, loosely packed
- 3.5 cups sodium free chicken bone broth or vegetable stock (ensure ingredients are AIP compliant)
- 3/4 cup coconut aminos
- 4oz AIP compliant pasta (I recommend this brand)
- Cook your pasta of choice according to directions, strain and set aside.
- In a large stock pot or cast iron pot, heat olive oil on medium heat. Add sliced garlic and ginger and sauté 2-3 minutes, stirring frequently until the garlic begins to brown.
- Next, add ground pork, shallots, chopped cilantro, chives and sea salt. Sauté an additional 5–7 minutes, stirring continuously.
- Next, add in sliced mushrooms and stir to combine. Add in coconut aminos and chicken bone broth or vegetable stock, reduce heat, cover pot and simmer 10 -15 additional minutes.
- Finally add in spinach and stir to wilt. Taste for salt and adjust accordingly.
- Pour soup overtop cooked noodles. Garnish with additional cilantro and chives and a splash more of coconut aminos in each individual serving, if desired.
Keywords: soup, pork noodle soup, ginger-garlic, pork, aip, paleo, whole30