Pork & Bok Choy Udon Soup Recipe
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Servings: 6 servings 2-1/4 quarts.
6 ounces dried Japanese udon noodles or fettuccine 1 small bunch bok choy, coarsely chopped 1 pork tenderloin (1 pound), cut into 1/4-inch slices 6 cups reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 4 teaspoons minced fresh gingerroot 3 garlic cloves, minced Optional: Thinly sliced green onions and Sriracha chili sauce
