Pork Chop Vegetable Soup

This is a satisfying and good for you, meal-in-a-bowl. Serve with a spoon and fork.

Preparation Time:

Cooking Time:

Serves: 4

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  • 2 boneless Ontario Pork Loin Centre Chops (250 g)
  • Salt and freshly ground black pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1 carton (900 mL) sodium-free chicken broth
  • 2 cups (500 mL) sliced Ontario Crimini Mushrooms
  • 1 tbsp (15 mL) grated fresh gingerroot
  • 3 cloves Ontario Garlic, pressed
  • 4 Ontario Baby Bok Choy, quartered lengthwise
  • 3 tbsp (45 mL) hoisin sauce 
  • 1 tbsp (15 mL) each soy sauce and rice vinegar 
  • 1 tsp (5 mL) each sesame oil and sriracha sauce
  • 2 cups (500 mL) cooked spaghetti
  • 2 cups (500 mL) Ontario Corn Kernels
  • 4 soft cooked Ontario Eggs, peeled and halved
  • 3 Ontario Green Onions, thinly sliced
  • Crushed red pepper flakes


Season pork with salt and pepper. In large pot, heat oil over medium-high heat; cook pork turning once, until hint of pink remains, about 5 minutes. Transfer to cutting board; let rest before thinly slicing.

Add broth, 1/4 cup (50 mL) water, mushrooms, ginger and garlic to pot. Cover, bring to boil over high heat. Reduce heat to medium-low; partially cover, simmer for 5 minutes. Increase heat to high. Add bok choy, cook for 2 minutes or until leaves wilt. Remove bok choy; divide among 4 large soup bowls. Stir in hoisin, soy sauce, vinegar, sesame oil and sriracha into pot; cover and bring to boil.

Divide spaghetti, corn, eggs and pork among soup bowls; ladle hot soup. Sprinkle with onions and red pepper flakes.

Tip: For intense mushroom flavour, try shiitake mushrooms and slice only the caps (reserve the stems for broth).

Nutritional information

1 Serving:

  • Protein: 25 grams
  • Fat: 14 grams
  • Carbohydrate: 41 grams
  • Calories: 398
  • Fibre: 5 grams
  • Sodium: 1010 mg