Gingered Pork-Vegetable Soup with Wonton Noodles
Prep Time: 20 minutes
Cook Time: 15 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
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 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.
Makes about 6 cups OR 4 servings
*Use leftover Roasted Pork Tenderloin with Apple-Ginger Sauce.
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.
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