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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
