Low Carb Pork Noodle Soup
Warm up with a hearty and wholesome bowl of Low Carb Pork Noodle Soup, a nutritious twist on a classic comfort dish. Packed with tender pork tenderloin, fragrant garlic and ginger, and a flavorful broth seasoned with soy and fish sauce, this soup is brimming with bold, savory flavors. Instead of traditional noodles, this recipe features zucchini noodles (zoodles) for a keto-friendly, gluten-free alternative that keeps it light yet satisfying. Fresh spinach and green onions add vibrant color and texture, while a touch of sesame oil and red chili flakes delivers depth and a hint of spice. Ready in just 50 minutes, this quick and easy soup is perfect for a low-carb lifestyle and is sure to become a family favorite. Serve piping hot with an extra sprinkle of chili flakes for a delicious finish!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 6 cups Low-sodium chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 4 cups Zucchini noodles (zoodles)
- 2 Green onions, sliced
- 2 cups Spinach leaves
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Sesame oil
- to taste Salt
- to taste Black pepper
Instructions
Start by preparing the pork tenderloin. Trim any excess fat and slice it into thin strips, about 1/4 inch thick. Set aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the sliced pork tenderloin to the pot. Sauté for 3-5 minutes, stirring occasionally, until the pork is browned on all sides and cooked through.
Pour in the chicken broth, soy sauce, and fish sauce. Stir to combine, and bring the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer and let the soup cook for about 10 minutes, allowing the flavors to meld together.
Add the zucchini noodles (zoodles) to the pot. Cook for 3-4 minutes until they are tender but still slightly firm.
Stir in the sliced green onions, spinach leaves, and red chili flakes. Cook for another 2 minutes until the spinach is wilted.
Drizzle the soup with sesame oil and season with salt and black pepper to taste.
Serve the soup hot, garnishing with additional green onions and red chili flakes if desired.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6810 mg | 296% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.0 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3639 mg | 77% | |
*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.
