Pick up unpasteurized miso—fermented soybean paste—for the best probiotic boost. Look for it near the refrigerated tofu products at your grocery store.
8 ounces uncooked brown rice noodles
8 ounces ground pork
3 tablespoons grated yellow onion
1 (8-oz.) pkg. sliced fresh mushrooms
2 tablespoons white miso
1 tablespoon chili garlic sauce (such as Huy Fong)
2 cups unsalted beef stock
1 cup matchstick-cut carrots
1 tablespoon lower-sodium soy sauce
1/2 cup sliced scallions
Added sugars 0g
Calcium 2% DV
Potassium 11% DV
How to Make It
Cook noodles according to package directions, omitting salt and fat. Drain well, and divide evenly among 4 shallow bowls.
Heat a large nonstick skillet over medium-high. Add pork, onion, and mushrooms; cook until pork is cooked through and mushrooms are tender, about 10 minutes. Stir in miso, chili garlic sauce, stock, and carrots; bring to a boil over high. Cook until carrots are crisp-tender, about 3 minutes.
Top noodles with pork mixture. Drizzle servings evenly with soy sauce, and top evenly with scallions.
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