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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A flavorful Asian-inspired soup with antioxidant-rich veggies. Easy to make and great for freezing. I got the recipe from my local supermarket. Ingredients:
1 -1 1/2 quart chicken broth |
1 garlic clove, peeled |
2 inches piece fresh ginger, peeled |
1 tablespoon tamari soy sauce |
12 ounces pork tenderloin |
1 cup carrot, peeled and sliced diagonally |
1 cup bok choy, green only, cut crosswise into 1/2 inch slices |
1 cup mushroom, sliced |
1/2 cup frozen corn |
2 tablespoons scallions, sliced |
2 tablespoons cilantro, chopped |
3 1/2 ounces stir fry noodles |
1/4-1/2 teaspoon chili-garlic sauce (to taste) |
salt and pepper |
Directions:
1. Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
2. Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
3. Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
4. Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
5. Cook the noodles according to package directions and drain.
6. Add chili garlic sauce to soup and season with salt and pepper.
7. Discard garlic clove and ginger.
8. Thinly slice pork and add on top soup/ noodles in bowl.
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