Rich in flavor, this paleo noodle soup recipe uses zucchini as noodles (also known as zoodles).
A flavorful broth spiked with coconut aminos gives this unique pork soup recipe a rich umami flavor often associated with noodle dishes, but without the processed soy and MSG. This comforting and healthy winter meal is easily customized using whatever veggies you have on hand, and is perfect for a quick lunch as well.
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Pork and Noodle Soup
Total Time: 25 minutes
Cook Time: 25 minutes
saturated fat 4.5g
- 2 large zucchini
- 3 tablespoon(s) sesame oil
- 11/2 pound(s) pork sliced
- 2 medium onion(s) green, sliced
- 2 medium garlic clove(s) minced
- 1 tablespoon(s) ginger fresh, grated
- 2 medium carrot(s) peeled and sliced
- 4 cup(s) chicken broth preferably homemade
- 2 cup(s) water
- 1 tablespoon(s) coconut aminos
- 1 teaspoon(s) red pepper flakes crushed
- Using either a spiral slicer or julienne peeler, cut the zucchinis into noodles and lay on paper towels. Sprinkle lightly with salt and set aside.
- Heat 1 tablespoon of the sesame oil over medium high heat and add the pork. Cook until lightly browned and remove from pan. Add the remaining oil, followed by the green onions, garlic, and ginger. Cook for 1-2 minutes, until fragrant. Add the carrots, broth, water, coconut aminos, and pepper flakes. Simmer for 10 minutes, until carrots are tender.
- Add the pork and the zucchini noodles to the pot and simmer for 5 minutes, until heated through. Serve hot.