Gingered Pork-Vegetable Soup with Wonton Noodles
Recipe provided courtesy of National Pork Board.
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 reduced-sodium soy sauce
2 cloves garlic, minced (1 teaspoon)
1 teaspoon grated ginger
1/4 teaspoon ground black pepper
8 whole canned baby corn, quartered crosswise
2 ounces fresh snow peas, halved crosswise
1/2 cup thinly bias-sliced carrot
1/2 cup sliced mushrooms
1/4 cup thinly sliced green onions (or chives)
8 (3 1/2-inch) wonton wrappers, cut into 1/2-inch-wide strips
- Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger 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 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 210; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 60mg; Total Carbs: 17g; Fiber: 5g; Protein: 33g; Sodium: 880mg.
Recipe and photograph provided courtesy of National Pork Board.