Miso Soup with Pork and Noodles
Everything in this soup can be found at my regular grocery store. The measurements are approximant. Next time I make this I will measure the ingredients out.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- salt and pepper to taste
- 1 1/2 pounds pork diced
- 1/4 pound shiitake mushrooms rough chop
- 1 head bok choy washed, chopped, greens leaves and white stalks seperated
- 1 package tofu extra firm, diced
- 3 tablespoons ginger minced about a three inch piece, peeled
- 1/4 cup miso hikari minute miso
- 6 cups low sodium chicken broth
- 2 packs udon noodles chopped
- Carbohydrate 5.54211292644676 g
- Cholesterol 115.66605435 mg
- Fat 107.095065406731 g
- Fiber 1.55430001200266 g
- Protein 17.0766104816923 g
- Saturated Fat 38.7042060965675 g
- Serving Size 1 1 Serving (373g)
- Sodium 1476.85957252269 mg
- Sugar 3.9878129144441 g
- Trans Fat 5.15097315990021 g
- Calories 1053 calories
Heat large pot, brown diced pork. While pork is browning add mushrooms, white stalks of bok choy and chopped ginger with a little salt and pepper. Let cook for 10 minutes, stirring occasionally. Add broth , tofu and miso. Bring to heavy simmer or light boil. Add udon noodles. Cook another 5-7 minutes and serve.
