Spicy Keto Ginger Pork and Noodle Soup

This Spicy Keto Ginger Pork and Noodle Soup combines the warmth of ginger with the heat of chili, tender pork, and keto-friendly noodles in a flavorful broth, creating a comforting and nourishing meal that's perfect for any time of the day.

Course Dinner

Cuisine Asian Fusion

Keyword Keto Noodle Soup, keto soup, Low Carb Pork Soup, Spicy Ginger Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 350kcal

Equipment

Large pot
Cutting board
Chef’s knife
Spiralizer
Measuring cups and spoons

Ingredients

1 pound pork loin thinly sliced
2 tablespoons avocado oil
4 cups chicken broth low sodium
2 cups water
2 medium zucchinis spiralized (for noodles)
4 tablespoons coconut aminos
2 tablespoons fresh ginger grated
3 cloves garlic minced
1 teaspoon red pepper flakes or to taste
1 medium red bell pepper thinly sliced
1 cup shiitake mushrooms sliced
1 tablespoon fish sauce
1 tablespoon rice vinegar
Salt and pepper to taste
2 green onions sliced for garnish
1 tablespoon sesame seeds for garnish
Fresh cilantro chopped for garnish (optional)

Instructions

Begin by thinly slicing your pork loin, spiralizing the zucchini into noodles, grating the ginger, and slicing the red bell pepper and shiitake mushrooms.
Heat the avocado oil in a large pot over medium-high heat. Add the sliced pork loin and cook until browned. Remove the pork and set aside.
In the same pot, add the grated ginger and minced garlic, sautéing for about a minute until fragrant.
Stir in the red pepper flakes, allowing them to release their heat for about 30 seconds.
Pour in the chicken broth and water, bring to a simmer. Add the coconut aminos, fish sauce, and rice vinegar. Season with salt and pepper to taste.
Incorporate the sliced red bell pepper and shiitake mushrooms into the pot. Let it simmer for about 10 minutes until the vegetables are tender.
Add the browned pork back into the pot, and continue to simmer for an additional 10 minutes, allowing the flavors to meld together.
Just before serving, add the zucchini noodles to the pot, letting them cook for 2-3 minutes until they are soft but still retain some bite.
Ladle the soup into bowls, making sure to distribute the pork, vegetables, and noodles evenly. Garnish with green onions, sesame seeds, and cilantro if desired.

Notes

For a less spicy version, reduce the amount of red pepper flakes.

The zucchini noodles can be substituted with other keto-friendly noodles if preferred.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, as the zucchini noodles will become softer upon reheating.

Nutrition