Vietnamese · Dinner
Egg Noodle Soup with Pork and Shrimp (High-Protein)
Vietnamese-style egg noodle soup built on a pork and shrimp bone broth, loaded with sliced pork tenderloin, extra shrimp and a soft-boiled egg for protein depth. Fresh egg noodles, bok choy, scallion and cilantro finish it, with fish sauce and white pepper carrying the savory backbone.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
68.4gProtein
16.8gFat
38.9gCarbs
4.1gSugar
5.6gFiber
2340mgSodium
505mgChol
4.3gSat Fat
1180mgPotassium
180mgCalcium
5.6mgIron
3.4mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork tenderloin thinly against the grain, peel and devein shrimp, halve bok choy, and slice shallot, garlic, scallions, and cilantro; gather everything near the stove.
2
Boil
Cook dried egg noodles in boiling water over high heat for 3-4 minutes until tender but springy, then drain and divide into a deep bowl.
3
Poach
Lower egg into simmering water over medium heat and cook 6-7 minutes until soft-boiled with just-set white and jammy yolk, then cool under cold water and peel.
4
Sauté
Heat oil in a saucepan over medium heat, add garlic and shallot, and sauté 1-2 minutes until softened and pale gold, stirring to prevent browning. Pour in both broths, fish sauce, white pepper, and salt, then simmer 5 minutes until flavors meld.
5
Finish
Slide pork into the simmering broth over medium heat and poach 2-3 minutes until opaque, add shrimp and bok choy, and simmer 2-3 minutes until shrimp turn pink and bok choy is tender. Ladle broth, proteins, and vegetables over noodles, nestle halved egg on top, scatter scallions and cilantro, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 7 oz200g shrimp
- 22 large eggs
- 5 oz70g, about 1/2 cup dry dried egg noodles
- 1 1/2 cup360ml chicken stock
- 1 1/2 cup360ml pork bone broth
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 shallot
- 1 tsp1 tsp white pepper
- 1 cup70g bok choy
- 44 scallions
- 4 tbsp4 tbsp fresh cilantro leaves
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
