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Categories:
chicken broth garlic fresh ginger soy sauce pork tenderloin carrot bok choy mushroom frozen corn scallions cilantro noodles chili-garlic sauce salt
Viewed: 103 - Published at: 7 years agoIngredients
- 1 - 1 1/2 quart chicken broth
- 1 garlic clove, peeled
- 2 inches piece fresh ginger, peeled
- 1 tablespoon tamari soy sauce
- 12 ounces pork tenderloin
- 1 cup carrot, peeled and sliced diagonally
- 1 cup bok choy, green only, cut crosswise into 1/2 inch slices
- 1 cup mushroom, sliced
- 1/2 cup frozen corn
- 2 tablespoons scallions, sliced
- 2 tablespoons cilantro, chopped
- 3 1/2 ounces stir fry noodles
- 1/4 - 1/2 teaspoon chili-garlic sauce (to taste)
- salt and pepper
Method
- Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
- Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
- Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
- Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
- Cook the noodles according to package directions and drain.
- Add chili garlic sauce to soup and season with salt and pepper.
- Discard garlic clove and ginger.
- Thinly slice pork and add on top soup/ noodles in bowl.
