As a busy gal who both values her health and loves eating good-tasting food - I always do my best to support local farmers by choosing locally-sourced, sustainably raised and organic meats when I shop for my groceries.
I mean, honestly - you can just taste the difference over the industrialized, packaged meats found at the grocery store. But, beyond that, the nutritional benefits of eating local outweigh all else. Whether it’s grass-fed beef, sustainably-caught salmon, or vegetarian-fed pork, the result is ultimately a less fatty, more nutrient-dense, and top quality piece of meat with zero chemicals or additives. (Which we can ALL get behind!)
However, with my crazy schedule, it’s not always possible to shop at farmers markets or local butchers for my meats all the time.
That’s why, this week, I reached out to my friends at truLOCAL - an online delivery service that connects you to high-end, locally-sourced meat products delivered right to your doorstep - and they were beyond thrilled to help out by sending me a Variety Box of clean, locally sourced meat products straight to my door.
Upon receiving my first box, I was immediately inspired to create a delicious meal that highlighted the amazing flavours of a few of the meats in my box - and this Spicy Pork & Mushroom Udon Noodle Soup did exactly that.
If you’re interested in trying truLOCAL, I even managed to snag a 10% off discount for your first order! Just use code: LARISSANICOLEFITNESS10 at the checkout! (You can thank me later.)
Note: For this recipe, I used truLOCAL’s vegetarian-fed Hot Italian pork sausage and Grass-Fed Beef Bone Broth; however, you can feel free to add whatever type of pork and broth you prefer!
An easy, comforting & flavourful soup that will totally nourish you from the inside out!
Recipe available below!
2 packages Instant Japanese Udon Noodles
4 links Hot Italian pork sausage
2 cloves garlic
½ sweet onion, diced
2 cups cremini mushrooms, chopped
2-3 cups water
¼ cup soy sauce
1 fresh lemon
2-4 stalks fresh cilantro
Salt and pepper to taste
In a heated cast iron skillet, sauté garlic, onions & mushrooms until soft.
Meanwhile, cut open sausage links and remove from casing. Set aside.
In a large pot, pour in bone broth, soy sauce, the juice of half a lemon and water. Bring to a boil.
Once veggies are tender and fragrant, add to boiling pot.
Using the same skillet, add sausage to pan and sear on medium high until everything is thoroughly cooked.
Once all sides of the sausage are browned and caramelized, add to pot. Allow all flavours to simmer together for 20-30 minutes on medium-low heat.
In the meantime, bring a medium pot of water to boil. Once boiling, add eggs and soft-boil for 6-7 minutes. Remove from boiling water and throw on an ice bath to chill. Once chilled, peel shells off eggs and allow to rest.
After 20-30 minutes and once broth is dark and fragrant, add instant udon noodles and stir. Noodles should separate in 2-3 minutes.
Once noodles are soft, season soup to taste with salt & pepper, then pour equally into four bowls.
Slice soft-boiled eggs vertically and place in each bowl.
Garnish soup with fresh cilantro, a lemon wedge and some EBTB seasoning blend.
Makes 4 servings
Per serving, 491 calories per serving
21 F | 42 C | 33 P