High Protein Pork Noodle Soup
Elevate your comfort food game with this High Protein Pork Noodle Soup, a nourishing and flavorful one-pot recipe that’s perfect for busy weeknights or cozy weekends. Packed with tender pork loin strips, nutrient-rich vegetables like carrots, celery, and spinach, and infused with the warm, aromatic notes of garlic, ginger, and soy sauce, this soup is as hearty as it is wholesome. A steaming bowl of this dish offers a satisfying balance of protein, fiber, and savory goodness, with chewy egg noodles soaking up all the rich chicken broth. Finished with a drizzle of sesame oil and fresh scallions for a vibrant, umami-laden touch, this quick-to-make soup is a soul-soothing meal the entire family will love. Perfect as a stand-alone dish, it can be made in under an hour and is ideal for meal prepping or weeknight dinners!
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Recipe Information
Ingredients
- 500 grams Pork loin
- 2 tablespoons Olive oil
- 1 large Onion
- 3 large Garlic cloves
- 2 medium Carrot
- 2 medium Celery stalks
- 1 medium Red bell pepper
- 1 inch piece Ginger
- 1200 ml Chicken broth
- 3 tablespoons Soy sauce
- 200 grams Dried egg noodles
- 100 grams Spinach
- 3 pieces Scallions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Cut the pork loin into thin strips and set aside.
Heat olive oil in a large pot over medium heat. Add the pork strips and sauté until browned on all sides, about 5 minutes. Remove the pork and place it on a plate.
Chop the onion, mince the garlic cloves, and slice the carrots, celery, and red bell pepper.
In the same pot, add the chopped onion and sauté for 3 minutes until translucent. Add the minced garlic, carrots, celery, red bell pepper, and grated ginger. Cook for an additional 5 minutes, stirring occasionally.
Pour the chicken broth into the pot and bring to a boil. Reduce the heat to a simmer and add the soy sauce, stirring well.
Return the cooked pork to the pot and let it simmer for 15 minutes.
While the soup is simmering, cook the dried egg noodles according to the package instructions. Drain and set aside.
After the soup has simmered, add the cooked noodles and fresh spinach to the pot. Stir to combine and let them heat through for about 3 minutes.
Slice the scallions and add them to the soup. Season with salt and black pepper to taste.
Drizzle sesame oil over the soup, give it a final stir, and serve hot.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 7843 mg | 341% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 28.9 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5685 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
