Pork Spinach and Noodle Soup
|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|
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.