Pork & Bok Choy Udon Soup

Total Time Prep/Total Time: 25 min.
Yield 6 servings 2-1/4 quarts
Test Kitchen Approved
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. —Donna Noecker, Plano, Texas

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

Directions

  1. 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.
  2. Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.

Nutrition Facts

1-1/2 cups: 225 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1309mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 25g protein.

While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. —Donna Noecker, Plano, Texas
Recipe Creator

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