Oriental Pork Soup

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I have been doing the Spring Purge around here, even though Mother Nature seems to have missed the memo that Spring officially started last week!
I have a cupboard that I keep all of my cookbooks in.
I have TONS of the little magazine ones from ages ago, that I always feel I can’t part with, but now with the internet and Pinterest, I never seem to dig out and dust off.
So, I told myself I had to weed through them and pull the recipes that I wanted to make someday out, and file them, and throw the magazines away.
I found one with coupons in it that expired in December of 1992.


So, my cupboard took a breather, as did the one next to it, that took over part of the now empty one, and I found this recipe in a very old version of a Betty Crocker’s Busy Day Crock Pot Meals Cookbook. I made it almost exactly how it was written but changed the ground pork to sliced, and the ginger root to ginger paste, because that was what I keep on hand.
Soup is a square bowl and an egg roll cut in half on a white plate with chopsticks. Text "Oriental Pork soup"
4 from 10 votes
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Oriental Pork Soup

This Oriental Pork Soup is an easy meal to throw together and let cook in the crock pot all day.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Soup
Cuisine: Asian/American
Keyword: Oriental Pork Soup
Servings: 6 servings
Calories: 158kcal
Author: Michaela Kenkel


  • 2 pork chops sliced thinly
  • 1 cup julienne strips of carrots I used shredded carrots in a bag
  • 1 clove minced garlic or 1 teaspoon garlic puree
  • 1 teaspoon ginger paste
  • 1/4 cup soy sauce I used reduced sodium
  • 32 ounces chicken broth
  • 2 cups water
  • 1/8 -1/4 teaspoon black pepper
  • 4 medium green onions sliced (about 1/2 cup)
  • 1 cup fresh mushrooms sliced
  • 1 cup bean sprouts


  • Cook meat over medium heat in a small amount of oil for about 10 minutes, or until evenly browned.
  • Drain any excess fat.
  • Add all ingredients EXCEPT mushrooms and bean sprouts, to your crock pot.
  • Cover and cook on low for 7 hours.
  • Stir in mushrooms and bean sprouts, cover and cook on low for one hour more.


Serving: 1g | Calories: 158kcal | Carbohydrates: 8g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 1258mg | Fiber: 2g | Sugar: 4g

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  1. I have been making this soup for years with rave reviews. Friends have said this is the best soup they ever tasted. I use ground pork with garlic, onions salt and pepper well cooked in olive oil. It smells amazing cooking. I just cook it up like regular soup recipe on the stove but with beef broth. I have make it so long I do not know where the original recipe came from, maybe I got it from Betty Crocker. Thanks for the recipe I wanted it to Pin. Secret I think is lots of garlic!

  2. I found this recipe over 20 year ago from Betty Crocker and it is a favorite. I always use ground pork and brown it really well, it smells awesome when it is cooking and is very tender. The original recipe called for 4 medium green onions, cut into 1-inch pieces. I add the bean sprouts and green onion last and only cook for 5 minutes as they can overcook. It always looks so appetizing when served and is really a very simple Asian style soup. I have had friends say this is the best soup they have ever tasted! I also use green onion for garnish. Some times I like a more hardy soup and add a mound of hot cooked rice into center of each bowl, add soup and sprinkle with some sliced green onion tops. Just served it yesterday to friends but sorry no picture. Carolyn

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