Directions

Cut your pork chops into bite sized pieces appropriate for a soup and set them aside in a bowl.  Pour 1/4 cup of the Honey Ginger Balsamic and 1/4 Teriyaki Balsamic over them and season with salt, pepper, and minced garlic.

While the pork is marinating, pour your broth into a medium-large pot and heat over low-med heat.

While the broth begins to heat up, wash and dice your mushrooms.  Add them to the broth.

Let the mushrooms cook in the broth for a few minutes, then add the miso paste.  Make sure the miso paste is fully dissolved.

Add the remaining 1/4 cup of Honey Ginger Balsamic Vinegar to the broth.

Add the pork to the broth and let simmer for at least 20 minutes and add rice noodles at the end so they are not overcooked. Add the diced green onion to the soup and serve.