Asian Soup

November 13, 2018

This is such a healthy soup that really makes you feel good.  Its light but satisfying and goes together in minutes.  Bok Choy is one of the healthiest vegetables out there.  It is a calcium and potassium rich food that fights high blood pressure.  It is an immune boosting food due its vitamin c and selenium content.  It has is high in antioxidants and is bone building due to vitamin k. 

  

Ok back to the soup.  I used pork, but when I made it a second time I put shrimp in it instead.  Leftover chicken would be good too.  Since you add the meat after cooking all the veggies it can be switched up a bunch of ways.  I tried both coconut aminos and tamari.  Coconut Aminos was by far better.  I didn't think it would make that much a difference but it did.  

 

 

3/4 lb Pork tenderloin

2 baby Bok Choy bulbs and the leaves

1/2 a Onion

3 Carrots

1 inch piece of Ginger (trim off the skin and cut into slices to be removed before eating)

2-3 Garlic bulbs

4 Cups Chicken Broth

1/4 Coconut Aminos

1 tsp Fish Sauce

3 green onions

 

White rice or rice noodles or spiralized veggies

 

Preheat your oven to 350 degrees

 

Make your rice.  I made mine in my instapot. 

 

Sprinkle salt and pepper and a bit of coriander on your pork tenderloin.  I always do pork on my cast iron skillet.  So I heat it on a burner.  Coat with oil.  When it's nice and hot put the meat on the cast iron skillet.  Brown for 2-4 minutes on each side then put in the oven for about 10-12 minutes.

 

Once the meat is in the oven, cut up all your veggies.

Add the carrots and onions to the pan with some oil and saute.  Once translucent, about 4 minutes, add the bok choy, garlic, ginger, and saute for just a couple more minutes.

Then add the chicken broth, coconut aminos, and fish sauce.  

Bring to a boil and then simmer for about 10 minutes.

 

When your meat is done chop it up and add it to the soup at the last minute.  I think over cooking the meat makes it chewy so this is why I do not cook it with the soup.

 

Top with green onion and cilantro if you have it.  If not it will still be good!

 

 

 

 

 

 

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