Asian Noodle Soup

Name: Asian Noodle Soup
Ingredients: 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

14 ingredients

8 steps

Ingredients

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

Directions

1

Combine broth, garlic clove, ginger, and soy sauce in a large stockpot; bring to a simmer.
2

Add pork, cover and simmer about 15-20 minutes. Internal temperature of pork: 155°F.
3

Remove pork; keep warm. Add carrots and cover, venting slightly; simmer 10 minutes.
4

Add bok choy, mushrooms, corn, scallions and cilantro; simmer about 5 minutes until veggies are tender.
5

Cook the noodles according to package directions and drain.
6

Add chili garlic sauce to soup and season with salt and pepper.
7

Discard garlic clove and ginger.
8

Thinly slice pork and add on top soup/ noodles in bowl.