Asian Pork and Veggie Noodle Bowls
A miso-based broth creates a flavorful broth for thin strips of pork tenderloin and a mix of veggies. The "noodles" are zucchini spirals you can make yourself, or save time by opting for the frozen ones.
Equipment
- Vegetable Spiralizer optional
Ingredients
- Nonstick cooking spray
- 14 ounces Pork Tenderloin cut into thin strips
- 4 cups Water
- 1 soup packet White Miso Soup
- 3½ teaspoons Herb-Ox® Sodium Free Chicken Granulated Bouillon
- 8 ounces Mushrooms sliced thin
- 2 medium Carrots sliced thin
- ½ cup Shallot sliced thin
- 2 teaspoons Sesame Oil
- 2 tablespoons Chopped Ginger (jar)
- 4 ounces Snow Peas
- 1 large Zucchini spiralized or sliced thin
- 2 Radishes sliced thin for garnish
- 1 teaspoon Toasted Sesame Seeds for garnish
Instructions
- Microwave 4 cups of water for 3 minutes. Stir in the miso soup packet and the Herb-ox granules.
- Coat a nonstick Dutch oven with cooking spray. Heat over medium-high. Add pork strips and cook for 2 minutes. Remove from pan and set aside.
- Add sesame oil to pot. Cook mushrooms, carrots, and shallots in hot oil for 5 minutes. Add ginger; cook and stir 30 seconds. Add miso and broth mixture to veggies. Bring to a boil.
- Add snow peas and cook for 3 minutes uncovered. Stir in the pork and zucchini noodles. Cook about a minute, or until heated through.
- Divide soup between four bowls and garnish with radishes and sesame seeds.
Notes
Grocery Brands used:
Kikkoman Instant Shiro White Miso Soup
Herb-Ox Sodium-Free Chicken Granulated Bouillon
Note: A (12-ounce) bag of Green Giant Veggie Spirals Zucchini (freezer section) can be substituted. You only need 6 ounces for this recipe, but adding more veggies is never a bad idea.
Nutrition Facts
Asian Pork and Veggie Noodle Bowls
Amount per Serving
Calories
221
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
32
mg
11
%
Sodium
288
mg
13
%
Carbohydrates
22
g
8
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
21
g
42
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2.5 servings, Vegetable = 2.5 servings
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