Asian-Style Pork, Mushroom, and Noodle Soup

4
Total Time
27 min
Prep
7 min
Cook
20 min
Serves
4
Difficulty
Easy
Thinly slice, on a diagonal, 1 cup of snow peas and add to the soup in step 2.

Ingredients

uncooked whole wheat pasta

4 oz, capellini or spaghetti varieties

reduced-sodium chicken broth

6 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 peas

1 cup(s)

ginger root

1 Tbsp, fresh, peeled and minced

low sodium soy sauce

1 Tbsp

cooked lean pork tenderloin

6 oz, cut into thin strips

hot pepper sauce

tsp, 3 drops

Instructions

  1. Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
  2. 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.
  3. 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.

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