Special Diets

Gingered Pork-Vegetable Soup with Wonton Noodles

• From: National Pork Board

Ingredients

• 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

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.

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.