Asian-Style Pork, Mushroom, and Noodle Soup
- Total Time
Thinly slice, on a diagonal, 1 cup of snow peas and add to the soup in step 2.
uncooked whole wheat pasta4 oz, capellini or spaghetti varieties
reduced-sodium chicken broth6 cup(s)
uncooked cabbage (all varieties)3 cup(s), chopped, Napa variety
dried shiitake mushroom(s)8 medium, stems removed
uncooked scallion(s)4 medium, sliced
fresh tomato(es)1 large, seeded and diced
frozen green peas1 cup(s)
ginger root1 Tbsp, fresh, peeled and minced
low sodium soy sauce1 Tbsp
cooked lean pork tenderloin6 oz, cut into thin strips
hot pepper sauce⅛ tsp, 3 drops
- Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
- Meanwhile, bring the broth to a boil in a large pot over medium-heat. Add the cabbage, mushrooms, scallions, tomato, peas, ginger, and soy sauce; reduce the heat and simmer until the cabbage is tender, about 5 minutes.
- Add the pasta, pork, and pepper sauce to the soup; simmer until the pork is heated through, about 2 minutes. Divide the pasta evenly among 4 bowls. Top evenly with the soup. Yields about 2 1⁄2 cups per serving.