Pork Noodle Soup
- Total Time
Udon (oo-DOHN) are thick Japanese noodles. Look for them in the Asian aisle of your supermarket, or use spaghetti.
uncooked udon noodles6 oz
fat free vegetable broth4 cup(s)
frozen mixed vegetables8 oz, Chinese variety, thawed
uncooked lean pork tenderloin6 oz, trimmed of fat and cut into matchstick-thin strips
ground ginger1 tsp
rice vinegar1 tsp
- Bring 2 quarts water to a boil in a large covered pot set over high heat. Add the noodles, reduce the heat, and cook until tender, about 10 minutes.
- Meanwhile, bring the broth, water, vegetables, pork, and ginger to a simmer in a large saucepan set over high heat. Reduce the heat and simmer 10 minutes.
- Drain the noodles, then add them to the soup along with the vinegar. Stir well before serving. Yields 2 cups per serving.