Healthy 40-Minute Pork, Pepper and Rice Noodle Soup Recipe Kitchen

Healthy 40-Minute Pork, Pepper, and Rice Noodle Soup

Difficulty: Easy

Servings: 6

Nutrition (per serving): 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

Total time: 40 minutes

Active time: 40 minutes

This nutritious weeknight soup brings savory ground pork, crisp vegetables, tender rice noodles, and a tangy broth together in just 40 minutes. It's family-friendly and adaptable swap pork for chicken, beef, or tofu, or use an orange or yellow bell pepper if you don't have red. Because rice noodles swell after sitting, stir in extra broth or water before reheating if needed.

Ingredients

• 2 tablespoons olive oil
• 4 ounces shiitake mushrooms, stems removed and 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
• 1 piece fresh ginger (1 inch), minced (about 1 tablespoon)
• 3 scallions, thinly sliced (separate white and green parts)
• 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 garnish (optional)

Instructions

1. Warm the olive oil in a large, heavy pot over medium-high heat until it shimmers. Add the mushrooms, carrots, bell pepper, 1 teaspoon salt, and a few twists of black pepper. Cook, stirring occasionally, until the vegetables soften, about 4 to 5 minutes.
2. Stir in the garlic, ginger, and the white parts of the scallions, cooking until fragrant and softened, about 2 to 3 minutes.
3. Add the ground pork along with 1 teaspoon salt and more pepper. Break up the pork with a spoon and cook, stirring now and then, until no longer pink, approximately 5 to 6 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Add the rice noodles and napa cabbage to the pot. Cook until the noodles are tender and the cabbage is soft yet slightly crisp, roughly 6 minutes.
5. Mix in the soy sauce and rice vinegar. Adjust seasoning with salt and pepper to taste.
6. Ladle the soup into bowls, sprinkle with the green parts of the scallions, and top with sesame seeds and sriracha if you like.

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