Name: Japanese-style pork and vegetable soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 teaspoon canola oil; 120 gram lean minced (ground) pork; 3 teaspoon instant dashi; 1 small_piece carrot (70g), cut into matchsticks; 1/2 small_piece brown onion (40g), sliced thinly; 60 gram green beans, trimmed, cut into; 3 centimetre lengths; 1 litre (4 cups) water; 50 gram small daikon, cut into matchsticks; 40 gram fresh shiitake mushrooms, stems removed, sliced thinly; 1 fresh small red thai chilli (serrano), sliced thinly; 60 gram dried rice stick noodles; 1 teaspoon sesame oil

Japanese-style pork and vegetable soup

This delicious pork and vegetable soup is packed full of goodness and beautiful Japanese flavours that will leave you wanting more. The tender meat and noodles work perfectly together in this healthy Winter dish.

Serves 2

Prep

Cook

10M

Total

15M

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Ingredients

2 teaspoon canola oil

120 gram lean minced (ground) pork

3 teaspoon instant dashi

1 small_piece carrot (70g), cut into matchsticks

1/2 small_piece brown onion (40g), sliced thinly

60 gram green beans, trimmed, cut into

3 centimetre lengths

1 litre (4 cups) water

50 gram small daikon, cut into matchsticks

40 gram fresh shiitake mushrooms, stems removed, sliced thinly

1 fresh small red thai chilli (serrano), sliced thinly

60 gram dried rice stick noodles

1 teaspoon sesame oil

Method

1.Heat oil in a medium saucepan over medium heat; cook pork, stirring, for 5 minutes or until cooked.

2.Add dashi, carrot, onion, beans and the water; increase heat to high. Bring to the boil, then reduce heat; simmer for 3 minutes. Add daikon, mushroom and chilli, stir to combine; remove from heat.

3.Meanwhile, cook noodles in a medium saucepan of boiling water according to packet directions; drain.

4.Divide noodles between bowls; top with soup, then drizzle with sesame oil.

You could swap pork for chicken, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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