Asian Broth Bowl

A warm, aromatic bowl of udon noodles, sliced pork, and vibrant vegetables in a savory soy-ginger broth—the perfect cozy, nourishing meal.

Total Time:

Yield:

4 servings

8 ounces udon noodles

1 pound pork loin filet

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

1 tablespoon vegetable oil

6 cups low-sodium vegetable broth

3 tablespoons less-sodium soy sauce

1 tablespoon grated fresh ginger

2 medium carrots, cut into matchstick pieces

4 baby bella mushrooms, sliced

6 ounces broccolini

1½ cups sliced bok choy

1 cup thinly sliced red cabbage

2 green onions, sliced

Cook udon noodles according to package directions; drain and rinse with cold water.
Sprinkle pork with garlic powder and cayenne pepper and gently rub into pork with fingers. In a medium stockpot or Dutch oven, heat oil over medium heat; add pork and brown on all sides. Add broth, soy sauce and ginger. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until instant read thermometer inserted in pork registers 145°F. Transfer pork to cutting board; let rest for 10 minutes. Thinly slice.
Bring broth mixture to a gentle boil. Add carrots and mushrooms; cook for 30 seconds. Add broccolini, bok choy and red cabbage; cook for 30 seconds more. Remove vegetables with a slotted spoon.
To assemble, divide noodles, pork, cooked vegetables and green onions among bowls. Ladle a generous 1 cup broth into each bowl.

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