Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 1 pound pork loin, thinly sliced
- 1 tablespoon cooking oil (vegetable or canola)
- 2 large tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 (14-ounce) package flat noodles (egg noodles or similar)
- 1 cup bok choy or other leafy greens, chopped
- Optional garnishes: chopped green onions, sesame oil
Instructions:
1. Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until softened, about 3-5 minutes.
2. Brown the Pork: Add the sliced pork to the pot and cook until lightly browned, about 5-7 minutes. Remove excess fat if needed.
3. Simmer the Soup: Add the diced tomatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
4. Season: Stir in the soy sauce, sugar, and black pepper. Taste and adjust seasoning as needed.
5. Cook the Noodles: Add the noodles to the pot and cook according to package directions, typically 8-10 minutes.
6. Add Greens: During the last 2 minutes of noodle cooking time, add the chopped bok choy or leafy greens to the soup.
7. Serve: Ladle the soup into bowls and garnish with chopped green onions and a drizzle of sesame oil (optional).
Tips and Variations:
- For a richer broth: Use pork bones in addition to the pork loin.
- Spice it up: Add a pinch of red pepper flakes or a dash of chili garlic sauce for a spicier soup.
- Add other vegetables: Carrots, celery, or mushrooms would be delicious additions.
- Thicken the broth: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking.