Ingredients
Miso Pork Noodle Soup:
- Bok choy - 1 lb , halved
- Green onions - 3 stalks , chopped
- Zucchini - 3/4 lb , spiralized into noodles
- Leftover pork tenderloin - 3/4 lb , sliced thinly
- Chicken stock - 6 cups
- Bragg's / Coconut aminos - 4 Tbsp + 3 Tbsp
- Toasted sesame oil - 2 tsp
- Rice vinegar - 1 Tbsp
- Hot sauce - to taste
Prep
- Bok choy / Green onions - Prep. (Can be done up to 4 days ahead)
- Zucchini - Use spiralizer to turn into 'noodles.'
- Leftover pork - Slice thinly.
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Make
- Bring chicken stock to boil (make sure you use a pot big enough to fit the bok choy). Stir in first part of Bragg's.
- Add in bok choy and bring back to a boil. Turn heat off (the bok choy will continue to cook). Add in zucchini noodles and pork to warm up. Serve in bowls and top with green onions.
- Mix together second part of Bragg's, 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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