Ingredients
Miso Pork Noodle Soup:
- Eggs - 6
- 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
- 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
Prep
- Make hardboiled eggs - {Older eggs make better hardboiled eggs} Cover eggs with cold water and some salt. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll egg against a hard, flat surface to break up shell, and then peel. (Can be done up to 5 days ahead)
- 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)
- Bok choy / Green onions - Prep. (Can be done up to 4 days ahead)
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Make
- 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). Halve eggs and add noodles and eggs to soup 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 eggs and bok choy. Yum!
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