Low Sodium Pork Noodle Soup
Savor the comforting warmth of a hearty **Low Sodium Pork Noodle Soup**, a flavorful and wholesome recipe perfect for cozy nights. This dish features tender slices of seared boneless pork loin simmered in a fragrant broth infused with garlic, fresh ginger, and low sodium soy sauce. Packed with nutrient-rich vegetables like carrots, celery, and baby spinach, this soup is not only delicious but also a healthy choice for those watching their sodium intake. Served with al dente wheat noodles and garnished with green onions and fresh cilantro, this well-balanced meal is ready in just an hour and offers a satisfying, savory bite in every spoonful. Perfect for meal prep or a soothing weeknight dinner, this low sodium recipe is a family favorite that doesn’t compromise on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless pork loin
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 tablespoon, grated fresh ginger
- 6 cups low sodium chicken broth
- 2 cups water
- 2 tablespoons low sodium soy sauce
- 8 ounces dried wheat noodles
- 2 cups baby spinach
- 3 thinly sliced green onions
- 0.5 cup, chopped fresh cilantro
- 0.25 teaspoon ground black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the pork loin and sear until browned on all sides, about 8 minutes. Remove from pot and let it rest while you prepare other ingredients.
In the same pot, add the remaining 1 tablespoon of olive oil. Saute the diced onion for 2 minutes, until slightly translucent.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 4 minutes, stirring occasionally until the vegetables begin to soften.
Stir in the grated ginger and cook for 1 more minute, releasing its aroma.
Carefully pour in the low sodium chicken broth and water. Add the low sodium soy sauce and ground black pepper.
Slice the rested pork loin into thin strips. Return the pork to the pot, bringing the mixture to a gentle simmer.
Cook the soup for about 20 minutes, allowing the flavors to meld and the pork to cook through.
While the soup is cooking, prepare the dried wheat noodles according to package instructions until just al dente. Drain and set aside.
Add the cooked noodles to the soup, followed by the baby spinach. Stir to combine and allow the spinach to wilt slightly.
Taste and adjust seasoning if necessary, being mindful of the sodium content.
Serve the soup hot in bowls, garnished with green onions and fresh cilantro.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 29.9 g | ||
| Protein | 182.8 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5826 mg | 124% | |
*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.
