Express
(Not Too) Hot and Sour Pork Soup
with bok choy and mushrooms
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Heads of Baby Bok Choy
- 4 oz. Sliced Cremini Mushrooms
- 4 oz. Slaw Mix
- 2 Green Onions
- ½ oz. Ramen Pork Flavor Broth Concentrate
- 1 Tbsp. Cornstarch
- ¼ oz. Cilantro
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories430
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Carbohydrates19g
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Net Carbs14g
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Fat28g
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Protein30g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" slices.
Stem cilantro and reserve whole leaves.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Pork and Vegetables
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add ground pork, 1/4 tsp. salt, a pinch of pepper, white portions of green onions, bok choy, mushrooms, garlic salt, and red pepper flakes (use less if spice-averse) to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.Drain any excess liquid. Pot will be hot! Use caution. -
3 Add the Broth
In a mixing bowl, combine cornstarch and 1/4 cup water. Set aside.
Add 2 cups water, a pinch of salt, ramen pork base, cornstarch mixture, and half the lemon juice (reserve remaining for slaw) to hot pot. Stir to combine and bring to a simmer.Once simmering, stir occasionally until soup is slightly thickened, 4-5 minutes.Remove from burner.While soup simmers, continue recipe. -
4 Assemble Slaw and Finish Dish
In another mixing bowl, combine remaining lemon juice, slaw mix, cilantro, green portions of green onions, and a pinch of salt.
Plate dish as pictured on front of card, topping soup with slaw. Bon appétit!
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