Ingredients
6 ounces dried Japanese udon noodles or fettuccine1 small bunch bok choy, coarsely chopped1 pork tenderloin (1 pound), cut into 1/4-inch slices6 cups reduced-sodium chicken broth3 tablespoons reduced-sodium soy sauce4 teaspoons minced fresh gingerroot3 garlic cloves, mincedOptional: Thinly sliced green onions and Sriracha chili sauce
Preparation
Cook noodles according to package directions; drain and rinse with water. Meanwhile, in a Dutch oven, combine bok choy, pork, broth, soy sauce, ginger and garlic; bring just to a boil. Reduce heat; gently simmer, uncovered, 5-7 minutes or just until bok choy and pork are tender.
Add noodles to soup. Serve immediately. If desired, sprinkle with green onions and serve with chili sauce.
