Asian-style pork, mushroom, and noodle soup
Uncooked whole wheat pasta
4 oz, capellini or spaghetti varieties
Reduced-sodium chicken broth
Uncooked cabbage (all varieties)
3 cup(s), chopped, Napa variety
Dried shiitake mushroom(s)
8 medium, stems removed
4 medium, sliced
1 large, seeded and diced
Frozen green peas
1 Tbsp, fresh, peeled and minced
Low sodium soy sauce
Cooked lean pork tenderloin
6 oz, cut into thin strips
Hot pepper sauce
⅛ 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.