15 MIN. QUICK PORK RAMEN SOUP
PREP TIME 3 MIN. – COOK TIME 12 MIN. READY IN 15 MIN. – SERVINGS 4
1 (32 oz) pkg low- sodium chicken broth 1 tbsp vegetable oil 1 (8 oz) pkg sliced white mushrooms 4 thin-cut boneless pork chops (about ½ lb), sliced into strips 2 (3 oz) pkgs instant ramen noodles, seasoning packets discarded
3 tbsp white miso paste 1 cup frozen corn, thawed ½ (5 oz) pkg baby spinach
Chopped green onions, toasted sesame seeds, and sriracha, to serve (optional)
STEP 1 In a medium Dutch oven, bring the chicken broth to a boil on high. Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms and sauté 2 min. to cook off water. Add the pork strips and season with salt and pepper. Cook 3–4 min., until pork and mushrooms are lightly browned and cooked through. STEP 2 Once broth is boiling, add the ramen noodles and reduce heat to medium. Stir in the miso, corn, and spinach, making sure miso is dissolved. Cook 3–4 min., until noodles are tender, stirring frequently to break up noodles. Remove from heat and add pork and mushrooms. Divide ramen among bowls and top with the green onions, sesame seeds, and sriracha, if using.
PER SERVING: 320 CALORIES, 6G FAT, 1G SATURATED FAT, 36MG CHOLESTEROL, 732MG SODIUM, 45G CARBOHYDRATE, 4G FIBER, 5G SUGAR, 22G PROTEIN
58 JANUARY/FEBRUARY 2025
SAVORYONLINE.COM
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