Low Fat Pork Noodle Soup
Indulge in the comforting flavors of this Low Fat Pork Noodle Soup, a hearty yet healthy dish that’s perfect for any season. Packed with lean pork tenderloin, fresh vegetables like carrots, celery, and spinach, and delicately seasoned with garlic, ginger, and a touch of soy sauce, this soup is brimming with goodness without the extra calories. Tender egg noodles soak up the savory, low-sodium chicken broth, while chopped cilantro and green onions add a vibrant, fresh finish. Ready in just under an hour, this recipe is a nutritious, easy-to-prepare meal ideal for busy weeknights or a cozy lunch. If you’re searching for a delicious low-fat pork soup that doesn’t skimp on flavor, this wholesome recipe is here to satisfy!
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Recipe Information
Ingredients
- 300 grams lean pork tenderloin
- 1 tablespoon olive oil
- 1 medium, diced onion
- 2 medium, peeled and sliced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 6 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon, grated fresh ginger
- 150 grams egg noodles
- 2 cups baby spinach
- 3 stalks, sliced green onions
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Trim any visible fat from the pork tenderloin and slice it into thin strips.
In a large pot, heat the olive oil over medium heat. Add the pork slices and cook until they are just browned. Remove them from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Add the garlic and grated ginger, stirring for an additional minute until fragrant.
Pour in the low-sodium chicken broth and soy sauce, stirring to combine. Bring the mixture to a gentle boil.
Add the egg noodles to the pot and cook according to package instructions until they are al dente.
Return the pork slices back into the pot and reduce the heat to a simmer. Cook for another 5 minutes to ensure the pork is cooked through.
Stir in the baby spinach and green onions until the spinach wilts, about 2 minutes.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 230 mg | 76% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.8 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3520 mg | 75% | |
*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.
