Get ready to cozy up with a bowl of pure comfort that brilliantly marries the soulful depth of Korean flavors with the fresh, vibrant concept of pho. This Korean Zoodle Pho is a game-changer for busy weeknights. By swapping traditional noodles for light, healthy zucchini noodles (zoodles) and letting the Instant Pot work its magic, you get a deeply flavorful, protein-packed soup in just over 30 minutes. It’s the perfect low-carb meal that feels both indulgent and incredibly nourishing.
Ingredients
• 2 lbs / 907g pork shoulder, cut into thin strips
• 12 oz / 340g zucchini, spiralized into zoodles
• 1 cup / 240ml chicken stock
• ¼ cup / 60ml soy-free Korean stock
• 1 ounce / 28g shiitake mushroom caps, quartered
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on high. Pour in the chicken stock and Korean stock, bringing them to a simmer for about 2 minutes.
3. Add the thinly sliced pork to the pot. Cancel the Sauté function. Secure the lid, set the steam release valve to ‘Sealing’.
4. Select the ‘Stew/Meat’ setting and cook on high pressure for 15 minutes.
5. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the valve to ‘Venting’.
6. Open the lid and stir in the spiralized zucchini and quartered shiitake mushrooms. Secure the lid again and cook on the ‘Stew/Meat’ setting for 1 additional minute.
7. Perform another quick pressure release. Carefully open the lid, portion the soup into bowls, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 242
• Total Fats: 12g
• Net Carbs: 8g
• Protein: 20g
• Fiber: 12g
Pro Tips
• For a deeper flavor, use the Sauté function to brown the pork strips for a few minutes before adding the stocks and pressure cooking.
• Serve immediately to prevent the zoodles from becoming too soft and mushy in the hot broth.
• Garnish with fresh cilantro, sliced green onions, a squeeze of lime, or a dash of sesame oil for an authentic finish.
• For extra heat, add a spoonful of gochujang (Korean chili paste) or a few slices of fresh jalapeño to the finished bowls.
FAQ
Q: How do I keep my zoodles from getting mushy
A: The key is to cook the zoodles for a very short time. The recipe calls for just one minute under pressure. For an even crisper texture, you can stir the zoodles into the hot broth after the pork is cooked, let them sit for 1-2 minutes to warm through, and serve immediately as suggested in the pro tips.
Q: Can I use a different protein instead of pork
A: Yes, this recipe is versatile. Thinly sliced beef, chicken thighs, or even firm tofu would work well as a substitute for pork shoulder. You may need to adjust the pressure cooking time depending on the protein you choose.
Q: What if I don’t have an Instant Pot
A: You can easily adapt this for the stovetop. In a large pot or Dutch oven, simmer the pork and mushrooms in the stocks until the pork is tender, about 25-30 minutes. Add the zoodles during the last 2-3 minutes of cooking to ensure they remain tender-crisp.
Q: How can I add more flavor to this pho
A: For a deeper flavor, you can brown the pork strips using the Sauté function before pressure cooking. Additionally, garnish the finished soup with fresh cilantro, green onions, a squeeze of lime, or a dash of sesame oil for an authentic finish.
