In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hawaiian noodle soup with char siu pork and soft-cooked eggs
Dairy-Free, <600 Calories, Protein Plus
2 Servings, 550 Calories/Serving
30–45 Minutes
Fresh ramen noodles and our house-made char siu marinade make this popular Hawaiian-inspired meal in a bowl fast and easy.
In your bag
- 2 boneless pork loin chops (about 5 ounces each)
- Sunbasket char siu marinade (maple syrup - coconut aminos - molasses - dried plums - garlic - apple cider vinegar - toasted sesame oil - beet powder - five-spice powder)
- 5 ounces fresh ramen noodles
- 2 eggs
- 1-inch piece organic fresh ginger
- 6 organic scallions
- 3 ounces organic baby spinach or other leafy greens
- 1 packet vegetable broth concentrate
- 2 tablespoons gluten-free tamari
Nutrition per serving
Calories 550, Total Fat 12g (15% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 1300mg (57% DV), Total Carb. 68g (25% DV), Fiber 5g (18% DV), Total Sugars 19g (Incl. 15g Added Sugars, 30% DV), Protein 39g
Contains:
Eggs, Tree Nuts (coconut), Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Marinate the pork
- Pat the pork dry with a paper towel. Cut the pork against the grain into ½-inch-thick strips.
In a large bowl, combine the pork and char siu marinade, season with salt and pepper, and toss to coat. Let stand while you prepare the noodles, eggs, and remaining ingredients.
2
Cook the noodles and the eggs
Bring a medium sauce pot of water to a boil. Stir in the noodles and cook until just tender, 3 to 4 minutes. Using tongs, transfer the noodles to a colander and rinse with cold water.
Return the water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. Discard the water and wipe out the pot.
While the noodles and eggs are cooking, prepare the remaining ingredients.
3
Prep the remaining ingredients
- Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
- Trim the root ends from the scallions; thinly slice the scallions, keeping the light and dark green parts separate.
- In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.
- Cut the eggs in half lengthwise.
4
Cook the pork
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Using tongs or a slotted spoon, remove the pork from the marinade, letting the excess drip back into the bowl. Add the pork to the pan and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. Transfer to a plate.
While the pork is cooking, start the broth.
5
Make the broth
In the same pot used for the eggs, combine the ginger, light parts of the scallions, vegetable broth, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer, stir in the spinach, and cook until just wilted, 1 to 2 minutes. Remove from the heat and add half the tamari. Season to taste with salt, pepper, and more tamari if desired.
Serve
Transfer the noodles to individual bowls and ladle over the broth and spinach. Top with the char siu pork, eggs, and dark green parts of the scallions and serve.
Kids Can!
- Fill a bowl with ice water.
- Peel the eggs.
- Measure the ginger.
- Measure the water for the broth.