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Miso Pork Noodle Soup
with bok choy

Active: 20 min Total: 25 min
This is my type of comfort food. I could slurp noodles forever. Miso provides an easy base for this noodle soup. If you know that miso is just not your thing, then just add a few splashes of soy sauce to chicken stock for a similar umami flavor. Crunchy bok choy gives this meal a pop of color and also cooks quickly, perfect for weeknight veggies. Our paleo version features zucchini noodles, so make sure you have a spiralizer!


Miso Pork Noodle Soup:
  • Lo mein noodles - 1/2 lb ((substitute linguine or a thicker pasta if you can't find lo mein noodles))
  • Bok choy - 1 lb , halved
  • Green onions - 3 stalks , chopped
  • Leftover pork tenderloin - 3/4 lb , sliced thinly
  • Water - 6 cups
  • Miso - 6 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp + 3 Tbsp
  • Toasted sesame oil - 2 tsp
  • Rice vinegar - 1 Tbsp
  • Hot sauce - to taste


  1. Cook noodles - {May already be done from Wednesday} Bring a saucepan of water to boil. Salt and add noodles. Cook according to package instructions and then drain. (Can be done up to 3 days ahead)
  2. Bok choy / Green onions - Prep. (Can be done up to 4 days ahead)
  3. Leftover pork - Slice thinly.

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  1. Bring water to a boil (make sure you use a pot big enough to fit the bok choy). Stir in miso and first part of soy sauce.
  2. Add in bok choy and bring back to a boil. Turn heat off (the bok choy will continue to cook). Add in noodles and pork to warm up. Serve in bowls and top with green onions.
  3. Mix together second part of soy sauce, toasted sesame oil, rice vinegar, and as much hot sauce as you want. Use as a dipping sauce for pork and bok choy. Yum!



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