NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

1.5 oz soba noodles

2 cups low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.5 cup shiitake mushrooms

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Season the pork tenderloin with the sea salt and black pepper, then sear in a hot pan with the toasted sesame oil until browned on all sides.

• 2

  Remove the pork from the pan, let it rest for five minutes to keep it juicy, then slice into thin medallions.

• 3

  In the same pot, sauté the minced garlic, grated fresh ginger, and sliced shiitake mushrooms until fragrant and softened.

• 4

  Pour in the low-sodium chicken broth, tamari, and sriracha, bringing the liquid to a gentle simmer over medium heat.

• 5

  Add the soba noodles to the broth and cook according to the package directions, usually about four to five minutes.

• 6

  Stir in the baby bok choy during the last two minutes of cooking until the leaves are wilted but the stems remain crisp.

• 7

  Divide the noodles and spicy broth into a deep bowl, top with the pork medallions, and garnish with the sliced green onions.