NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1.5 oz dry rice noodles

2 cup low-sodium chicken bone broth

1 cup baby bok choy

0.5 cup sliced carrots

0.5 cup sliced shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp grated fresh ginger

2 clove minced garlic

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp sliced green onions

PREPARATION

• 1

  Thinly slice the pork tenderloin into bite-sized strips and season with sea salt and black pepper.

• 2

  In a large pot, heat the toasted sesame oil over medium heat and sauté the pork until browned, then remove and set aside.

• 3

  Add the ginger, garlic, carrots, and mushrooms to the pot, sautéing for 3 minutes until fragrant and slightly softened.

• 4

  Pour in the chicken bone broth and tamari, bringing the liquid to a gentle boil.

• 5

  Add the dry rice noodles and simmer for 3-4 minutes until they begin to soften.

• 6

  Stir in the baby bok choy and return the cooked pork to the pot, simmering for another 2 minutes until the greens are wilted.

• 7

  Ladle the soup into a large bowl and garnish with fresh sliced green onions.