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Gingered Pork-Vegetable Soup with Wonton Noodles
PORK14Ingredients
35Minutes
390Calories
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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
US|METRIC
4 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 wine vinegar
- 1 Tbsp. 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. snow peas (fresh, halved crosswise)
- 1/2 cup carrot (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
- 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.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium730mg30% |
| Potassium840mg24% |
| Protein38g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A50% |
| Vitamin C20% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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