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Asian Pork and Veggie Noodle Bowls

Asian Pork and Veggie Noodle Bowls

Tonia Bloom
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Diet Diabetic, Low Calorie, Low Fat, Low Salt
Servings 4
Meal Planning Protein, Slow Carbs

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.
Keyword High Fiber, High Protein, Pork Recipes, Soups and Stews
Food Groups ***Meat = 2.5 servings, Vegetable = 2.5 servings
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