• 2 cups chicken broth
  • 1 1/2 tsp cilantro, chopped
  • 1/2 cup scallions, chopped
  • 1 1/2 tsp ginger, chopped
  • 1 clove garlic, chopped
  • 1/2 piece hot pepper
  • 1/2 cup bok choy, thinly sliced lengthwise
  • 1 cup tomatoes, cut into quarters
  • 8 oz pork tenderloin
  • 1 tbsp tamari
  • 2 tsp grapeseed oil


  1. Remove the cilantro leaves from the stems and discard stems. Roughly chop the cilantro and set aside.
  2. Peel the ginger and finely chop; set aside.
  3. Finely chop the garlic cloves; set aside.
  4. Remove the stem, pith and seeds from only HALF of the hot pepper and discard. Finely chop and set aside.
  5. Remove the end of the baby bok choy and cut into very thin slices lengthwise; set aside.
  6. Cut the tomato in half lengthwise. Cut each half into three wedges; set aside.
  7. Pat dry the pork tenderloin with paper towels. Cut into ¼-inch thin slices. Heat a medium sauté pan over medium-high heat. When hot, add the pork tenderloin slices and sear for 2 to 3 minutes until browned and cooked through. Remove the pork from the pan and set aside.
  8. Bring the chicken stock concentrate, tamari sauce, ginger, hot pepper, garlic clove, bok choy in the pan and let cook for 5 minutes. Reduce the heat to medium-high, add tomatoes, pork and green onions.
  9. Heat through for 1 minute until the bok choy is tender but still crisp and the mushrooms are softened.
  10. Remove from heat and stir in the cilantro.
  11. Ladle the soup into a bowl.
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