• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces soba noodles

  2. 3 tablespoons toasted-sesame oil

  3. 2 tablespoons chopped peeled fresh ginger

  4. 3 garlic cloves, minced

  5. 4 cups chicken stock

  6. 1 cup water

  7. 8 ounces Chinese broccoli (or other leafy greens), sliced on the bias,

  8. 1/2 inch thick

  9. 12 ounces pork tenderloin, very thinly sliced across the grain (less than 1/4 inch thick)

  10. 2 tablespoons reduced-sodium soy sauce

  11. Garnish: 1 red Thai chile, thinly sliced

  12. Garnish: 1 lime, cut into wedges

Instructions Jump to Ingredients ↑

  1. « » Prepare an ice-water bath. Bring a large pot of water to a boil. Cook noodles until al dente. Drain, and transfer to ice-water bath. Drain, and transfer to a large bowl. Toss with 1 tablespoon oil.

  2. Heat remaining 2 tablespoons oil in a medium Dutch oven or a large pot over medium-high heat. Cook ginger and garlic until fragrant, about 1 minute.

  3. Add stock and water. Bring to a boil. Stir in Chinese broccoli, and simmer until crisp-tender, 3 to 4 minutes.

  4. Reduce heat to low. Stir in pork and soy sauce. Cook until pork is just cooked through, about 1 minute.

  5. Divide noodles and soup among 4 bowls. Garnish with chile and lime wedges. Serve immediately.


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