Vietnamese · Dinner
Egg Noodle Soup with Pork and Shrimp (Low-Calorie)
A lightened Vietnamese noodle soup built on a clear pork and shrimp broth, simmered with lean pork tenderloin, shrimp, egg noodles, bean sprouts and scallion. Fish sauce and white pepper season the broth, while excess fat and oil are trimmed back to keep the bowl light without losing its savory identity.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
330Calories
41.2gProtein
6.9gFat
27.8gCarbs
1.9gSugar
1.8gFiber
1180mgSodium
210mgChol
1.9gSat Fat
720mgPotassium
55mgCalcium
3.1mgIron
1.6mcgVitamin B12
4.5mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice the pork tenderloin into thin strips, peel and devein the shrimp, mince the garlic, and slice the scallion and cilantro.
2
Simmer
Bring the chicken stock to a gentle boil in a small pot over medium-high heat for 4 minutes until small bubbles rise steadily.
3
Poach
Lower to medium simmer, add garlic and pork strips, cook 3 minutes until pork turns opaque, then add shrimp and cook 2 minutes until pink and curled.
4
Plate
Place noodles in a bowl, ladle the hot broth, pork and shrimp over top, stir in fish sauce and white pepper, scatter bean sprouts, scallion and cilantro over, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 4.2 oz120g shrimp
- 3.6 oz100g dry egg noodles
- 3 cups720ml low-sodium chicken stock
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp white pepper
- 2 clove2 clove garlic
- 22 scallion
- 1 oz30g bean sprouts
- 44 cilantro sprigs
- 1/4 tsp1/4 tsp salt
