This easy-to-make soup uses leftover pork tenderloin and is even easier to prepare if you stop at the supermarket’s salad bar. You’ll only have to purchase a small amount of each vegetable and, as a bonus, the vegetable will already be cut up.
- 1 pork tenderloin (cooked, * cut into 1/2-inch cubes)
- 3 cups chicken broth (reduced-sodium)
- 1 1/2 cups water
- 1/4 cup rice 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 snow peas (fresh, halved crosswise)
- 1/2 cup carrots (thinly bias-sliced)
- 1/2 cup sliced mushrooms
- 1/4 cup green onions (OR chives thinly sliced)
- 8 won ton wrappers (3 1/2-inch, cut into 1/2-inch-wide strips)
- 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.