Pork & Bok Choy Udon Soup
While traveling in Thailand, my husband ate a local version of this tasty soup from street vendors. We have tried many variations on this dish, and this recipe comes closest to replicating the flavors he remembers. We always double the recipe so we’ll have lots of leftovers.
—Donna Noecker, Tulalip, WA
Takes: 25 min. • Makes: 6 servings
- 6 oz. dried Japanese udon noodles or fettuccine
- 1 small bunch bok choy, coarsely chopped
- 1 pork tenderloin (1 lb.), cut into ¼-in. slices
- 6 cups reduced-sodium chicken broth
- 3 Tbsp. reduced-sodium soy sauce
- 4 tsp. minced fresh gingerroot
- 3 garlic cloves, minced
- Optional: Thinly sliced green onions and Sriracha chili sauce
- 1. Cook udon 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.
- 2. Add udon noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with Sriracha chili sauce.
1 ½ cups: 225 cal., 4g fat (1g sat. fat), 42mg chol., 1309mg sod., 24g carb. (5g sugars, 3g fiber), 25g pro.
