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
- 2 tablespoons olive oil
- 4 ounces shiitake mushrooms, stems removed, thinly sliced
- 2 medium carrots (about 4 ounces), chopped
- 1 red bell pepper (about 7 ounces), finely chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- One 1-inch piece fresh ginger, minced (about 1 tablespoon)
- 3 scallions, thinly sliced, white and green parts separated
- 1 pound ground pork
- 8 cups low-sodium chicken broth
- 6 ounces flat rice noodles
- 1/4 small head napa cabbage, thinly sliced (about 3 cups)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- Toasted sesame seeds and sriracha, for serving, optional
Instructions
- 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.
- 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.
- 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
Great dish, used spicy sausage for some kick.
This is a keeper!
This is fabulous! I added
cilantro and a wedge of lime to each bowl. So tasty!!
cilantro and a wedge of lime to each bowl. So tasty!!
OMG so good! Used regular cabbage. I also used more soy sauce and vinegar because I used more liquid. I really enjoyed it!
This was very easy to make, but we didn’t think it had much flavor.
Very delicious, it took me longer than I thought it would to prepare it to cook but he had seconds.
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!!
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!!
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 🙂
Excellent!
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.