Miso Pork Noodle Soup
with bok choy
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
- 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.
- 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.
- 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!