This Asian style soup is packed with flavor and it is very comforting and nutritious. It is one of my favorite soups to make as it gives me a warm feeling when I eat it.
For this soup I used beef stock as I chose pork tenderloin for my protein, however you can easily change the recipe and use chicken stock and add chicken breast slices instead. Also, if you want to make this a vegetarian soup substitute with vegetable broth and add mushrooms.
What is pak choy?
Pak choy is an Asian leaf vegetable often referred to as Chinese cabbage. In Europe it is called pak choy and in the Americas it is bok choy. The texture is similar to a mild cabbage and when it is very young it can be eaten raw, however it is best when briefly cooked. This vegetable is packed with fiber, vitamins, minerals and antioxidants. It is very tasty and a great addition to soups, stir-fry, and other Asian inspired dishes.
Servings: 2
Ingredients:
1 liter of beef stock
1 teaspoon of sesame oil
1 tablespoon of ginger (chopped)
1 bunch of green onions (chopped, divide white and green parts)
1 small garlic (minced)
1 tablespoon of soy sauce
½ pork tenderloin
100 gram dried rice noodles (3.5 ounces or 2 rice nests)
2-3 heads of pak choy (washed and leaves separated)
Salt and pepper
Garnish:
1 cup of soybean sprouts
Cilantro
Lime (cut into wedges)
Green onions (green part)
Red pepper flakes (optional)
Preparation:
Clean the pork tenderloin and trim off any pieces of fat. Season well with salt and fresh cracked pepper. In a non-stick pan heat a combination of sesame and olive oil. Once the oil is hot place the meat in the pan and sear on all sides, about 6 minutes total. Once the meat is brown lower the heat and cover the pan, let it cook for another 8-10 minutes. Transfer the pork to a cutting board and let it rest for 5 minutes. Cut pork into thick slices.
Heat sesame oil in a medium size pot over medium heat. Add the chopped ginger, garlic, and white part of the onion. Pour the beef stock and bring to a boil, then reduce heat to simmer and add the soy sauce.
Add the bok choy to the beef broth and cook for about 4 minutes or until tender.
In a separate pot, bring water to a boil. Add the uncooked noodles and cook for 3 to 4 minutes (check the package instructions to ensure you cook the noodles for the right amount of time, do not overcook). Drain and set aside.
Prepare your serving bowls. Divide the noodles among the serving bowls, add soybean sprouts, and top with the pork meat slices (4 to 5 for each bowl). Pour the hot broth on top and then garnish with cilantro, green part of the onions, red pepper flakes, and a lime wedge.
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