Gingered Pork-Vegetable Soup with Wonton Noodles

Name: Gingered Pork-Vegetable Soup with Wonton Noodles
Total time: 2100 s
Yield: 4 servings
Ingredients: 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

Pork

14Ingredients

390Calories

35Minutes

Description

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.

Ingredients

servings:

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)

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Directions

1Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, gingerroot and black pepper in large saucepan. Bring to boil.
2Separate 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.

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