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Pork Spinach And Noodle Soup

Diet.Guru's picture
Ingredients
  Canola oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced to make 1 teaspoon
  Dried lemongrass 1 Tablespoon
  Chopped cremini mushrooms 4 Ounce (Or Sliced)
  Canned low sodium chicken broth 43 1⁄2 Ounce (3 Cans Of 14 1/2 Ounce Each)
  Water 14 1⁄2 Ounce (1 Can)
  Low carb spaghetti 4 Ounce
  Boneless pork 1 Pound, cut into strips (Thin Pork)
  Carrot 1 Medium, grated to make 3/4 cup
  Baby spinach 10 Ounce (1 Bag Or 4 Cups)
  Tamari sauce 1 Tablespoon
  Dark sesame oil 1⁄2 Teaspoon
Directions

1. Heat canola oil in a large saucepan over medium-high heat. Add garlic and lemongrass; cook, stirring, until fragrant, 15 to 30 seconds. Add mushrooms and cook until most of the liquid has evaporated, about 5 minutes. Remove and reserve.
2. Bring broth and water to a boil. (To save time, heat broth and water in the microwave so it will come to a boil quickly.)
3. Break spaghetti into 2- to 4-inch lengths; stir into boiling broth and cook 5 minutes less than package directions. Add pork and carrot and simmer until pork is just cooked through, 4 to 5 minutes. Stir in mushroom mixture, spinach, tamari, and sesame oil.
4. Use tongs to divide pasta, pork, and vegetables among bowls. Top with hot broth and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pork
Interest: 
Healthy

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