Pasta and noodles · 25 min
Pork, Portobello Mushroom & Zucchini Noodle Soup with Sesame Seeds
- 25 min
- 2–6 servings
- 579 kcal / serving
This light soup combines tender pork with mushrooms and crisp zucchini noodles for a comforting weeknight meal. The broth base braises flavors quickly, giving you a cozy dish in about 25 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 32 fl ozchicken or vegetable broth
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ¾ lblean ground pork
- 2 capsportobello mushrooms
- 1 mediumzucchini squash
From the pantry: black pepper, salt, sesame seeds, soy sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · julienne peeler (optional) · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 2 capsportobello mushrooms
- 1 mediumzucchini squash
Meat & seafood
- ¾ lblean ground pork
Pantry & dry goods
- 32 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 32 fl oz | 64 fl oz | 96 fl oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| lean ground pork | ¾ lb | 1 ½ lb | 2 ¼ lb |
| portobello mushrooms | 2 caps | 4 caps | 6 caps |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the fresh produce and pat dry.
- Remove the mushroom stems and gills, then dice the caps and set them in a bowl.
- Heat a medium saucepan over medium-high heat.
- Add a splash of oil, then crumble in the pork with a pinch of salt and pepper; cook until browned and crumbly, about 4–5 minutes.
- Peel and finely mince the ginger and garlic, then mix them into the bowl with the mushrooms.
- When the pork is browned, add the mushrooms, garlic, and ginger to the pan and cook, stirring occasionally, until the vegetables soften and become fragrant, about 3–4 minutes.
- Pour in the broth and soy sauce, stir to combine, cover, and bring to a boil over high heat; once boiling, reduce to a simmer for about 5 minutes to meld flavors.
- Trim the zucchini and use a peeler to create thin noodle ribbons; add them to the soup and stir to combine just before serving.
- Ladle the soup into bowls, drizzle with toasted sesame oil, and sprinkle with sesame seeds before serving.
Two tips
- Prepare ahead: wash and chop the mushrooms and aromatics earlier in the day and keep in the fridge for a quicker finish.
- Swap idea: use any neutral oil you have on hand and finish with a splash of additional soy if needed, or serve the soup with a side of crusty bread.
Nutrition per serving
- Calories
- 579 kcal
- Protein
- 45 g
- Carbs
- 16 g
- Fat
- 40 g
- Fiber
- 3 g
- Sodium
- 284 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.