Pork & Bok Choy Udon Soup
While traveling in Thailand, my husband ate a local version of this tasty soup for only fifty cents a bowl purchased from street vendors. We have tried many versions, and this recipe comes the closest to his recollection. We double this recipe so we have lots of leftovers.—Donna Noecker, Plano, Texas
Total TimePrep/Total Time: 25 min.
Makes6 servings 2-1/4 quarts
- 6 ounces dried Japanese udon noodles or fettuccine
- 1 small bunch bok choy, coarsely chopped
- 1 pork tenderloin (1 pound), cut into 1/4-inch slices
- 6 cups reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons minced fresh gingerroot
- 3 garlic cloves, minced
- Optional: Thinly sliced green onions and Sriracha chili sauce
- Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender.
- Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
Nutrition Facts1-1/2 cups: 225 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1309mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 25g protein.
Originally published as Garlicky Pork and Udon Noodles in Taste of Home Cookbook 4th Edition
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