Pork and Vegetable Soup with Rice

Pork and Vegetable Soup with Rice is a hearty and comforting dish that blends tender pork with a vibrant medley of vegetables, all simmered in a flavorful broth. This gluten-free Chinese supper is perfect for a cozy weeknight meal, providing warmth and nourishment in every bowl.

Ingredients

• Pork shoulder - 200 grams, diced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Mushrooms - 100 grams, sliced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Gluten-free soy sauce - 2 tablespoons
• Chicken broth - 500 milliliters
• Water - 500 milliliters
• Cooked rice - 100 grams
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and add the diced pork. Sauté until browned and cooked through, about 5-7 minutes.
2. Add the minced garlic and ginger to the pot, stirring for about 1 minute until fragrant.
3. Incorporate the sliced carrots, diced zucchini, and mushrooms into the pot. Cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth and water, then bring to a boil.
5. Once boiling, reduce the heat to low and add the gluten-free soy sauce. Season with salt and black pepper to taste.
6. Cover and let it simmer for 15 minutes, allowing the flavors to meld and the vegetables to soften.
7. To serve, divide the cooked rice between two bowls and ladle the soup over the rice. Garnish with chopped green onions.

Nutrition

• Calories: 360
• Protein: 25 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from pork, aiding muscle repair and growth.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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