My favorite part about the end of summer: those perfect days when it’s warm during the day, but then crisp and cool at night.
We have this nice outdoor space at our building with a fire pit. It’s so nice to have a glass of wine by the fire, curled up in a sweater. It’s not too cold, but just cold enough where you can bust out the comfy-ware.
Also, that means – more spiralized noodle soups!
Now, first stop: enoki mushrooms. Honestly, I’ve never tried them and I kept passing them in the grocery store, so I finally grabbed a package and gave them a shot. If you like Asian mushrooms, I definitely recommend trying these out – I love their consistency, they’re almost like an angel hair spaghetti.
BUT, if you don’t like mushrooms or can’t find these in your local market, then just substitute in any type of mushroom (sliced button or shiitake are always great in soups.)
The flavors of this soup are simple, but robust. The pork cooks in the sesame oil and the broth is simmered in the flavors from the cooked pork, which consequently infuses those zucchini noodles with that well-sought after umami flavor.
I love the corn here – it was a last-minute addition and that fresh Jersey corn really adds a subtle sweet flavor and a nice crunch to this soup.
A poached egg would probably be the proverbial cherry on top here… hint, hint.
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 10 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1.5 tablespoons sesame oil
- ¾ pound ground pork (lean)
- 1 garlic clove, minced
- 3 teaspoons minced ginger
- 4-5 large scallion stalks, diced, whites and green parts separated
- ½ teaspoon red pepper flakes
- salt, to taste
- 1.5 oz enoki mushrooms (or other type of mushroom)
- 4 cups low-sodium chicken broth
- 4 cups chopped bok choy
- 1.5 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce (Bob’s)
- 2 medium zucchinis, Blade A, noodles trimmed
- 1 ear of corn
- Place a medium pot over medium-high heat and add in the sesame oil. Once oil heats, add in the pork, breaking it up in the pan. Once broken, add in the garlic, ginger, the whites of the scallions and red pepper flakes. Season with salt and cook until browned. When the pork is just about browned. Add in the chicken broth, bok choy, soy sauce, fish sauce and bring to a boil. Then, add in the zucchini noodles and mushrooms and let cook for 3-5 minutes or until the noodles are cooked to your preference.
- Meanwhile, place the corn in a small pot and cover with water and a pinch of salt. Bring to a boil. Once boiling, cook until fork-tender, about 2-3 minutes. Drain into a colander and shave the kernels off with a knife and set aside.
- Divide soup into four bowls and top with corn and remaining scallions.
Here are a couple extra photos, because I just couldn’t resist: