A warming bowlful of Chinese-style pork soup that makes a filling but very healthy supper. And all for under £4 for four people!
Ingredients
- 400g piece pork tenderloin fillet
- 1 tbsp sesame oil, to taste
- 1 tbsp coriander seeds, crushed
- 1 tsp Chinese five-spice powder
- 2.5 litres chicken stock, hot
- 150g dried fine egg noodles
- 3 closed cup mushrooms, sliced
- 3 x 10g sachets miso soup paste (we used Yutaka from major supermarkets)
- 50g seasonal greens, shredded
- 2 tbsp soy sauce, to taste
- 2 spring onions, trimmed and finely shredded, to garnish
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Rub the pork with a few drops of the sesame oil and coat with the coriander seeds, five-spice powder and some seasoning. Roast for 20 minutes, until cooked through. Cover with foil and rest for 5 minutes, then cut into thin slices on the diagonal.
- 2. Bring the stock to the boil in a large pan. Add the noodles and mushrooms and simmer for 2 minutes. Whisk in the miso, then stir in the greens and simmer for 2 minutes. Stir in the soy sauce.
- 3. Ladle the soup between large bowls and top with the pork slices. Serve with a few drops of the remaining sesame oil and garnish with spring onions.
Nutritional info
Per serving: 443kcals, 16.1g fat (4g saturated), 53g protein, 34g carbs, 2.2g sugar, 5.4g salt
Chef's tip
Replace the pork with 2 large, skinless chicken breasts.