Healthy 40-Minute Pork, Pepper and Rice Noodle Soup

  4.8 – 34 reviews  • Noodles
This healthy weeknight meal brings together irresistible flavors in just 40 minutes. Think savory pork, crunchy vegetables, filling noodles and a tangy broth. It’s family-friendly and completely customizable: feel free to swap out the pork for chicken, beef or even tofu. Don’t have a red bell pepper? Reach for an orange or yellow one instead. The rice noodles will expand as the soup sits or when leftovers are refrigerated, so add more stock or water to thin it out to the consistency you desire before reheating.
Level: Easy
Total: 40 min
Active: 40 min
Yield: 6 servings
Level: Easy
Total: 40 min
Active: 40 min
Yield: 6 servings

Ingredients

  1. 2 tablespoons olive oil
  2. 4 ounces shiitake mushrooms, stems removed, thinly sliced
  3. 2 medium carrots (about 4 ounces), chopped
  4. 1 red bell pepper (about 7 ounces), finely chopped
  5. Kosher salt and freshly ground black pepper
  6. 2 cloves garlic, minced
  7. One 1-inch piece fresh ginger, minced (about 1 tablespoon)
  8. 3 scallions, thinly sliced, white and green parts separated
  9. 1 pound ground pork
  10. 8 cups low-sodium chicken broth
  11. 6 ounces flat rice noodles
  12. 1/4 small head napa cabbage, thinly sliced (about 3 cups)
  13. 2 tablespoons low-sodium soy sauce
  14. 2 tablespoons rice vinegar
  15. Toasted sesame seeds and sriracha, for serving, optional

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.
  2. Pour in the chicken broth and bring to a boil. Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes. Stir in the soy sauce and vinegar to combine. Season with salt and pepper.
  3. Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 439
Total Fat 24 g
Saturated Fat 7 g
Carbohydrates 35 g
Dietary Fiber 3 g
Sugar 3 g
Protein 23 g
Cholesterol 54 mg
Sodium 1293 mg
Serving Size 1 of 6 servings
Calories 439
Total Fat 24 g
Saturated Fat 7 g
Carbohydrates 35 g
Dietary Fiber 3 g
Sugar 3 g
Protein 23 g
Cholesterol 54 mg
Sodium 1293 mg

Reviews

Michael Davis
Great dish, used spicy sausage for some kick.
Tara Herrera
This is a keeper!
Jennifer Joseph
This is fabulous! I added
cilantro and a wedge of lime to each bowl. So tasty!!
Jeffrey Walker
OMG so good! Used regular cabbage. I also used more soy sauce and vinegar because I used more liquid. I really enjoyed it!
Mike Carr
This was very easy to make, but we didn’t think it had much flavor.
Natalie Olson
Very delicious, it took me longer than I thought it would to prepare it to cook but he had seconds.
Nicholas Peters
I’m eating this as I write this review.
I just made this for the first time, and this is absolutely delicious!! I used the napa cabbage. The next time I’ll try the bok choy.
Thank you for another delicious recipe!!
Sheila Baker
Oh. My. Gosh. This is fantastic. Even the hubs, who is generally not a fan of Asian-ish soups, loved it. When i make it again i will cook and store the noods separately, because, ya know, leftovers 🙂
Cynthia Clements
Excellent!
Antonio Payne
Very delicious! This was so good, I will 1010 make again! I did make some changes, though.

I didn’t use mushrooms (ew), or scallions (forgot to buy some); I used bok choy instead of nappa cabbage (couldn’t find it), baby carrots, jar garlic and ginger instead of fresh stuff, and a different kind of noodle as I couldn’t find rice ones.

 

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