Pork, Portobello Mushroom & Zucchini Noodle Soup with Sesame Seeds

Directions

1. Rinse the fresh produce and pat dry.
2. Remove the mushroom stems and gills, then dice the caps and set them in a bowl.
3. Heat a medium saucepan over medium-high heat.
4. 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.
5. Peel and finely mince the ginger and garlic, then mix them into the bowl with the mushrooms.
6. 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.
7. 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.
8. Trim the zucchini and use a peeler to create thin noodle ribbons; add them to the soup and stir to combine just before serving.
9. Ladle the soup into bowls, drizzle with toasted sesame oil, and sprinkle with sesame seeds before serving.