Pork Spinach and Noodle Soup Recipe
Ingredients
| Canola oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Lemongrass | 1 Tablespoon, dried | |
| Cremini mushrooms | 4 Ounce, sliced | |
| Sodium chicken broth | 3 Can (10oz) | |
| Water | 1 Can (10oz) | |
| 4 ounces low-carb spaghetti | ||
| 1 pound thin boneless pork chops, cut into strips | ||
| Carrot | 1 Medium, grated | |
| Baby spinach | 1 Bag (1kg) | |
| Tamari sauce | 1 Tablespoon | |
| 1/2 teaspoon dark sesame oil | ||
Directions
1. Heat canola oil in a large saucepan over medium-high heat. Add garlic and lemongrass; cook, stirring, until fragrant, 15 to 30 seconds. Add mushrooms and cook until most of the liquid has evaporated, about 5 minutes. Remove and reserve.
2. Bring broth and water to a boil. (To save time, heat broth and water in the microwave so it will come to a boil quickly.)
3. Break spaghetti into 2- to 4-inch lengths; stir into boiling broth and cook 5 minutes less than package directions. Add pork and carrot and simmer until pork is just cooked through, 4 to 5 minutes. Stir in mushroom mixture, spinach, tamari, and sesame oil.
4. Use tongs to divide pasta, pork, and vegetables among bowls. Top with hot broth and serve.
2. Bring broth and water to a boil. (To save time, heat broth and water in the microwave so it will come to a boil quickly.)
3. Break spaghetti into 2- to 4-inch lengths; stir into boiling broth and cook 5 minutes less than package directions. Add pork and carrot and simmer until pork is just cooked through, 4 to 5 minutes. Stir in mushroom mixture, spinach, tamari, and sesame oil.
4. Use tongs to divide pasta, pork, and vegetables among bowls. Top with hot broth and serve.
Chef
