© J Sainsbury plc 2020
Thai pork and pak choi noodle soup
Warm up with a bowl of this aromatic miso soup, flavoured with ginger, chilli and nutty mushrooms
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tsp toasted sesame oil
- 200g baby button mushrooms, sliced
- 1 red chilli, deseeded and thinly sliced
- 25 g root ginger, peeled and finely grated
- 1 litre chicken stock made with 1 stock cube
- 3 head of pak choi, quartered lengthways
- 300 g leftover roast pork, cut into strips
- 410 g cooked egg noodles
- 4 tbsp miso paste
- 14 g fresh coriander, leaves picked and chopped
- 1 lime cut into wedges, to serve
Method
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1
Heat the oil in a large pan and add the mushrooms and chilli. Cook for 2 minutes, stirring. Add the ginger and cook for a further few seconds. Pour in the stock and bring to a simmer. Add the pak choi, pork and noodles. Bring back to a simmer and cook for 5 minutes.
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2
Mix the miso paste with a little hot stock from the pan. Stir into the cooked broth along with the coriander. Serve with lime wedges.
