bones and water in saucepan and bring to boil. Simmer for 1 hour. Strain
stock and discard the bones. Heat saucepan and dry fry pork fillet until
browned. Add pork, carrot, celery, parsnip, turnip, leek, parsley and
black pepper to stock. Cook until meat and vegetables are tender. Add
noodles and cook a further 5-10 minutes or until noodles are tender,
too. Spoon into individual bowls, garnish with chopped spring onions
add complex carbohydrate to this nutritious soup.