Gingered Pork-Vegetable Soup with Wonton Noodles
This easy soup uses leftover pork and is even simpler to prepare if you stop at the grocer's salad bar for ready-cut veggies.
- 1 cooked pork tenderloin, (use leftovers) cut into 1/2-inch cubes
- 3 cups chicken broth, reduced-sodium
- 1 1/2 cups water
- 1/4 cup rice wine vinegar
- 1 Tbs soy sauce, reduced-sodium
- 2 cloves garlic, minced (1 teaspoon)
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 8 whole baby corn, canned, quartered crosswised
- 2 oz 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 wonton wrappers, 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.
Recipe courtesy of the National Pork Board
Calories from Fat 25 (12%)
(5%)Total Fat 3g
(5%)Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 17g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
Copyright 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.