Asian-style pork, mushroom, and noodle soup

Total Time
27 min
7 min
20 min
You need less than half an hour to get this soup ready to go, but it tastes like you've been at the stovetop for hours. It's substantial enough as a hearty dinner thanks to the inclusion of whole-wheat pasta, lots of shiitake mushrooms, and thin strips of pork tenderloin. The soup also features a colorful medley of Napa cabbage, scallions, tomatoes, and green peas. If you feel like mixing things up a little bit, thinly slice, on a diagonal, 1 cup of snow peas and add to the soup in step 2. Add as much or as little hot pepper sauce as you'd like depending on your heat tolerance.


Uncooked whole wheat pasta

4 oz, capellini or spaghetti varieties

Reduced sodium chicken broth

6 cup(s)

Cabbage (all varieties)

3 cup(s), chopped, Napa variety

Dried shiitake mushroom

8 medium, stems removed


4 medium, sliced


1 large, seeded and diced

Frozen green peas

1 cup(s)

Fresh ginger

1 Tbsp, fresh, peeled and minced

Less sodium soy sauce

1 Tbsp

Cooked lean pork tenderloin

6 oz, cut into thin strips

Hot pepper sauce

tsp, 3 drops


  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.