Pork and Zoodle Pho
8 cups water
1 bunch kale, destemmed and chopped
¼ cup Bragg's liquid aminos or coconut aminos
1 1/2 tablespoons fish sauce
1 tablespoon fresh minced ginger
1 tablespoon fresh minced garlic
~2 pounds cooked pork tenderloin, cut into bite sized pieces (or use any cooked meat... chicken, steak, shrimp...)
2 medium or 3 small zucchini, cut into noodles with a spiralizer (or buy pre-cut zoodles)
1 tablespoon miso paste (or use broth in place of water above)
1/2 cup cilantro, chopped
2-3 large scallions, chopped
1 avocado sliced, for serving
2 lime wedges, for garnish
In a large soup pot, heat water until simmering, about 10 minutes. Stir in the ginger, garlic aminos, fish sauce, and kale. Simmer for 5 minutes or until kale is tender. Add the zoodles and pork to the pot, and stir. Cook for an additional 3 minutes, or until the noodles are slightly softened and the meat is warmed through.
Serve the soup in large bowls topped with chopped scallions, cilantro, avocado, a lime wedge to be squeezed over the soup before eating.