Spicy Ginger Pork and Enoki Mushroom Soup with Flat Zucchini Noodles

Spicy Ginger Pork Soup with Flat Zucchini Noodles

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!

Spicy Ginger Pork Soup with Flat Zucchini Noodles

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.)

Spicy Ginger Pork Soup with Flat Zucchini Noodles

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.

Spicy Ginger Pork Soup with Flat Zucchini Noodles

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.


Spicy Ginger Pork Soup with Flat Zucchini Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. Divide soup into four bowls and top with corn and remaining scallions.

Featured Product

The Inspiralizer by inspiralized


Here are a couple extra photos, because I just couldn’t resist:

Spicy Ginger Pork Soup with Flat Zucchini Noodles Spicy Ginger Pork Soup with Flat Zucchini Noodles Spicy Ginger Pork Soup with Flat Zucchini Noodles

INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone


  1. Hi Allie,

    Recipe sounds great and glad you’ve met Enoki mushrooms (they’re really fun), however your recipe doesn’t mention when to add them?

  2. I blame post-holiday brain! I’ve updated the recipe – you add them in with the zucchini noodles!

  3. […] Full Recipe Spicy Ginger Pork and Enoki Mushroom Soup with Flat Zucchini Noodles […]

  4. How would this keep in the fridge? Thinking of making ahead and eating over a few days …

    • I would recommend making everything except for the zucchini noodles and just reheat it with the zucchini noodles each day. This way, the moisture won’t seep out of the zucchini and thin out the sauce. Hope that helps!

  5. It is times like these that I am grateful that I live so close to an Asian market! I see those Enoki mushrooms every time I go in, and I never know what to do with them! Can’t wait to make this. I love the addition of the corn.

  6. Those mushrooms look so fun. I’ll have to keep my eye open for them.

  7. Hello
    Where can I purchase this book in Australia?
    Love all your recipies!!!

  8. This sounds like a soup I would make, even though I’m not much of a soup eater. I love that you use enoki mushrooms. I haven’t eaten them in years, but have always enjoyed them. I think shiitake would be the best substitute, given the somewhat similar texture.

  9. DO you have a recommendation for someone that does not enjoy bok choy?

Leave a note

Rate this recipe: