Everything in this soup can be found at my regular grocery store. The measurements are approximant. Next time I make this I will measure the ingredients out.
Heat large pot, brown diced pork. While pork is browning add mushrooms, white stalks of bok choy and chopped ginger with a little salt and pepper. Let cook for 10 minutes, stirring occasionally. Add broth , tofu and miso. Bring to heavy simmer or light boil. Add udon noodles. Cook another 5-7 minutes and serve.
The udon noodles I add come in a pack already cooked. I toss the seasoning pack and cut the noodle with scissors right into the pot.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1053 | ||
Calories from Fat: 964 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.1g | 143 % | |
Saturated Fat 38.7g | 194 % | |
Monounsaturated Fat 50.7g | ||
Polyunsanturated Fat 12.6g | ||
Cholesterol 115.7mg | 36 % | |
Sodium 1476.9mg | 51 % | |
Potassium 610.5mg | 16 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1053
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