Gingered Pork-Vegetable Soup with Wonton Noodles
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TOTAL PREP TIME
35 minutes
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DIFFICULTY
Hard
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Ingredients
- 1 cooked pork tenderloin * cut into 1/2-inch cubes
- 3 cups chicken broth reduced-sodium
- 1 1/2 cups water
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce reduced-sodium
- 2 cloves garlic minced (1 teaspoon)
- 1 teaspoon ginger grated
- 1/4 teaspoon black pepper
- 8 whole baby corn canned, quartered crosswised
- 2 ounces fresh snow peas halved crosswise
- 1/2 cup carrot thinly bias-sliced
- 1/2 cup sliced mushrooms
- 1/4 cup green onions OR chives thinly sliced
- 8 3 1/2-inch won ton wrappers cut into 1/2-inch-wide strips
Nutrition Facts
- Calories: 210 calories
- Protein: 33 grams
- Fat: 3 grams
- Sodium: 880 milligrams
- Cholesterol: 60 milligrams
- Saturated Fat: 1 grams
- Carbohydrates: 17 grams
- Fiber: 5 grams
Cooking Directions
Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, gingerroot and black pepper in large saucepan. Bring to boil.
Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat. Cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in pork and heat through.
Makes about 6 cups OR 4 servings
*Use leftover Roasted Pork Tenderloin with Apple-Ginger Sauce.
