Asian-inspired soups are always a hit at our house, especially if “spicy” figures into it. Though this is not a “hot-and-sour” soup, it shares some of the same taste-bud-pleasing notes. Unfortunately, Junior wasn’t home to ladle up his share, but Senior and Junior Too didn’t mind his absence. Bottom-of-the-bowl good!

1 tbsp olive oil

1 lb pork tenderloin, cut into bite-size pieces

5 oz soba noodles (or ramen or spaghetti)

4 cups chicken broth

3 tbsp soy sauce

juice of 1 lime

1/2 tsp paprika

1/2 tsp ground cayenne (or 1 tsp if you’re up for spicy-er)

1-14 oz can bean sprouts, drained

4 scallions, sliced thin

2 tsp chopped red chiles

1) In large soup pot (I used cast iron), heat olive oil over medium-high heat; add pork and, stirring occasionally, cook 5-6 minutes until meat browns

2) Meanwhile, cook noodles according to package directions (soba: 3 minutes in boiling water); drain and set aside

3) To pork add: broth, soy sauce, lime juice, paprika, cayenne, and bean sprouts; bring soup to a boil, reduce heat to low, and cook 15 minutes, stirring occasionally; stir in noodles and scallions and remove soup from heat

4) Ladle soup into bowls and scatter red chiles over top (or serve chiles on side to allow your hungry ones to determine their own level of spicy)

Serving: 4