Healthy 40-Minute Pork, Pepper and Rice Noodle Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 439
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 54
- Sodium
- 1293
- Total: 40 min
- Active: 40 min
Ingredients
2 tablespoons olive oil
4 ounces shiitake mushrooms, stems removed, thinly sliced
2 medium carrots (about 4 ounces), chopped
1 red bell pepper (about 7 ounces), finely chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 1-inch piece fresh ginger, minced (about 1 tablespoon)
3 scallions, thinly sliced, white and green parts separated
1 pound ground pork
8 cups low-sodium chicken broth
6 ounces flat rice noodles
1/4 small head napa cabbage, thinly sliced (about 3 cups)
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
Toasted sesame seeds and sriracha, for serving, optional
Directions
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
- Pour in the chicken broth and bring to a boil. Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes. Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
- Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired.