Pork Noodle SoupJun 14, 2022
All I can say about this is YUM-DIDLY-YUM! This soup was hands down a WINNER with the family. Even our 6yo and 9yo gobbled it up (including all the greens!) and asked for seconds.
- 3 tablespoons olive oil
- 8 garlic cloves, thinly sliced
- 500g ground pork
- Salt and black pepper, to taste
- 4 cups chicken broth
- 3 tbsp coconut aminos, plus more to taste
- 1 large bunch of silverbeet, thick stems removed, leaves coarsely chopped
- 1 tbsp finely grated fresh ginger
- 170g rice noodles, cooked and drained
- ½ medium onion, thinly sliced
- 1 cup coriander, leaves, and tender stems, coarsely chopped
- Heat olive oil in a large, heavy-bottomed pot over medium.
- Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
- Add pork to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
- Add chicken broth, coconut aminos, and 4 cups of water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with more salt, pepper, and coconut aminos, if you want.) Add silverbeet, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
- To serve, ladle soup over noodles and top with remaining onion, coriander, and toasted garlic.
This recipe is approved for our following Healing Diets:
- Adrenal Diet
Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner
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