Ingredients
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1 -1 1/2 quart chicken broth
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2 inches piece fresh ginger, peeled
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1 tablespoon tamari soy sauce
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12 ounces pork tenderloin
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1 cup bok choy, green only, cut crosswise into 1/2 inch slices
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1/2 cup frozen corn
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2 tablespoons scallions, sliced
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2 tablespoons cilantro, chopped
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3 1/2 ounces stir fry noodles
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1/4-1/2 teaspoon chili-garlic sauce (to taste)
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salt and pepper
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1 garlic clove, peeled
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1 cup carrot, peeled and sliced diagonally
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1 cup mushroom, sliced
Instructions
- 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.