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Japanese Pork-Noodle Bowl

Yield 5 servings (serving size: 1/2 cup spaghetti and 2 1/4 cups broth mixture)

Ingredients

  • 6 cups water
  • 3 cups (2-inch) sliced green onions (about 10)
  • 2 cups (2-inch) julienne-cut carrot (about 1/2 pound)
  • 1 1/2 cups sake (rice wine)
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon crushed red pepper
  • 1 (1 1/2-inch) piece peeled fresh ginger, sliced
  • 1 1/2 pounds boned pork loin, cut into 1/2-inch slices
  • 1 (10-ounce) package fresh spinach, chopped (about 8 cups)
  • 2 1/2 cups hot cooked whole-wheat spaghetti (about 5 ounces uncooked pasta)

Nutrition Information

  • calories 385
  • caloriesfromfat 25 %
  • fat 10.7 g
  • satfat 4 g
  • monofat 4.5 g
  • polyfat 1.2 g
  • protein 36 g
  • carbohydrate 35.9 g
  • fiber 8.2 g
  • cholesterol 78 mg
  • iron 5.9 mg
  • sodium 938 mg
  • calcium 140 mg

How to Make It

  1. Combine the first 8 ingredients in a large Dutch oven, and bring vegetable mixture to a boil. Partially cover, reduce heat, and simmer over low heat 20 minutes. Add pork. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes or until pork is tender. Remove ginger slices with a slotted spoon, and discard. Add spinach, and cook 1 minute or until wilted. Place spaghetti into each of 5 large bowls, and top with broth mixture.