Gingered Pork-Vegetable Soup with Wonton Noodles

Courtesy of National Pork Board

Servings: 4
Prep Time: 20 Min.
Cook Time: 15 Min.

* 1 cooked pork tenderloin, cut into 1/2-in. cubes
* 3 c. chicken broth, reduced-sodium
* 1 1/2 c. water
* 1/4 c. rice wine vinegar
* 1 Tbsp. soy sauce, reduced-sodium
* 2 cloves garlic, minced (1 tsp.)
* 1 tsp. ginger, grated
* 1/4 tsp. black pepper
* 8 whole baby corn, canned, quartered crosswise
* 2 oz. fresh snow peas, halved crosswise
* 1/2 c. carrot, thinly bias-sliced
* 1/2 c. sliced mushrooms
* 1/4 c. green onions, OR chives thinly sliced
* 8 (3 1/2-in.) wonton wrappers, cut into 1/2-in.-wide strips

1. Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger and black pepper in large saucepan. Bring to boil.
2. Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat.
3. Cover and simmer about 3 min. or until vegetables are crisp-tender. Stir in pork and heat through.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com

Calories: 210;   Total Fat: 3g;   Saturated Fat: 1g;   Cholesterol: 60mg;   Total Carbs: 17g;   Fiber: 5g;   Protein: 33g;   Sodium: 880mg;