Healthy 40-Minute Pork, Pepper and Rice Noodle Soup

• servings: 6 servings
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

4 ounces shiitake mushrooms, stems removed, 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

One 1-inch piece fresh ginger, minced (about 1 tablespoon)

3 scallions, thinly sliced, white and green parts separated

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 serving, optional

Directions

Heat the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. Add the pork, 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.

Pour in the chicken broth and bring to a boil. Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes. Stir in the soy sauce and vinegar to combine. Season with salt and pepper.

Ladle the soup into bowls, sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired.

Nutrition

• Calories: 439
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 54mg
• Sodium: 1293mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Total Sugars: 3g
• Protein: 23g