Gingered Pork-Vegetable Soup with Wonton Noodles

  • 1 roasted pork tenderloin
  • 3 cups canned reduced-sodium chicken broth
  • 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 fresh ginger root
  • 1/4 teaspoon freshly ground black pepper
  • 8 whole baby corn, canned, quartered crosswise
  • 2 ounces fresh snow peas, halved crosswise
  • 1/2 cup thinly bias-sliced carrot
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup thinly sliced green onions or chives
  • 8 3 1/2-inch wonton skins, cut into 1/2-inch-wide strips

Cooking Directions

Roast pork tenderloin at 425 degrees F. for 20 minutes, or until internal temperature as measured on an instant-read thermometer is 160 degrees F. Allow pork to cool slightly before cutting into 1/2 inch cubes.

Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger root 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.

Serves 4.

Serving Suggestions

This easy-to-make pork soup 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. You can also use one pork tenderloin from Roasted Pork Tenderloin with Apple-Ginger Sauce.

Nutrition Facts

Calories 210 calories
Protein 33 grams
Fat 3 grams
Sodium 880 milligrams
Cholesterol 60 milligrams
Saturated Fat 1 gram
Carbohydrates 17 grams
Fiber 5 grams
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