One thing is certain, when you make this easy pork soup you will not be slaving in the kitchen all day! I used the leftover pork from my Chinese Five Spice Pork Tenderloin recipe to flavor the dish and provide the protein. Just make the broth, add in your veggies (shiitake and oyster mushrooms, garlic, carrots, and onions) and the flavorings. Layer it with yummy soba noodles and top it off with the pork and a soft-boiled egg. It’s even better tasting the next day! So, so good! Really healthy Asian noodle soup, no lie!
Soba noodles soak up the amazing flavors of this soup!
- 2 tablespoons canola oil
- 3 garlic cloves, crushed
- ½ onion, chopped
- 1 carrot, diced
- 1 tablespoon ginger, minced
- ½ cup shiitake mushrooms, sliced
- ½ cup oyster mushrooms, sliced
- 4 cups low sodium chicken broth
- 2½ tablespoons reduced-sodium soy sauce
- ¼ teaspoon pepper
- 4 ounces cooked soba noodles
- 4 green onions, sliced (extra for topping)
- ½ cup fresh cilantro, chopped (extra for topping)
- Sliced Chinese Five Spice Pork Tenderloin*
- 1 soft boiled egg, sliced in half
- Heat the oil over medium-high heat in a heavy soup pot. Add the garlic and onion and cook 3 minutes. Stir in the carrots and ginger another 2 minutes. Add the mushrooms and cook another 5 minutes until onions are translucent. Pour in the chicken broth, soy sauce, and pepper. Stir well to combine. Bring to a boil. Cover and simmer for 5 minutes. Stir in the green onions and cilantro.
- To assemble: Place the soba noodles at the bottom of a large soup bowl. Ladle in the soup. Add the pork tenderloin to the soup. Top with eggs. Garnish with green onions and cilantro.
Skip breakfast? Never! Wait until you try this simple Asian vegetarian frittata that you can eat for breakfast, lunch or dinner! I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale. You can throw in whatever veggies are in your fridge, and even some protein. That’s why I love making frittatas. Everything but the kitchen sink – Voilà!
- 1 tablespoon canola oil
- 1 shallot, chopped
- 3 green onions, sliced
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, chopped
- 1 cup red bell pepper, seeded and small diced
- 2 red Thai chili peppers, seeded and chopped
- 1 cup frozen chopped kale
- 1 cup shiitake mushrooms, stems removed and sliced
- 6 whole eggs
- 6 egg whites
- 2 tablespoons light soy sauce
- 1 cup fresh bean sprouts
- ½ cup fresh cilantro, chopped
- Preheat oven to 350 degrees.
- In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
- Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
- Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
- Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.
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