- Dairy-free
- High-protein
Ingredients
Serves: 4
- 2 eggs, boiled
- 1 tbsp coconut oil
- 2cm fresh ginger, minced
- 3 garlic cloves, minced
- 500g pork mince
- 1 ½ tbsp dark soy sauce
- 60ml mirin
- 1 tbsp chilli paste
- 1.7L chicken stock
- 100g red miso paste
- 2 pak choi bulbs, quartered
- 200g mangetout
- 200g bean sprouts
- 2 small carrots, shredded
- 100g soba noodles
- 2 spring onions, finely sliced
- 1 tbsp sesame seeds
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Method
Step 1
Heat a small saucepan with water and boil the eggs for 5mins. Drain and set aside.
Step 2
Heat 1 tbsp of coconut oil in a non-stick frying pan. Fry the ginger and garlic for 1-2mins, until softened.
Step 3
Add the pork, soy, mirin, and chilli paste, and fry for 8mins, or until the pork is browned and cooked. Set the pork aside and prepare the soup base.
Step 4
In a large casserole pot, add the chicken stock and miso, and bring to a boil. Season lightly with salt and pepper.
Step 5
Reduce the heat and add the mangetout, bean sprouts, carrot, and soba noodles. Cook for a further 5-8mins, or until the noodles are softened.
Step 6
Serve the soup base with the cooked pork mince, spring onion, and sesame seeds on top.
