Gingered Pork-Vegetable Soup with Wonton Noodles

Recipe provided courtesy of National Pork Board.

Recipe Ingredients:

1 cooked pork tenderloin, cut into 1/2-inch cubes
3 cups chicken broth, reduced-sodium
1 1/2 cups water
1/4 cup rice wine vinegar
1 tablespoon reduced-sodium soy sauce
2 cloves garlic, minced (1 teaspoon)
1 teaspoon grated ginger
1/4 teaspoon ground black pepper
8 whole canned baby corn, quartered crosswise
2 ounces fresh snow peas, halved crosswise
1/2 cup thinly bias-sliced carrot
1/2 cup sliced mushrooms
1/4 cup thinly sliced green onions (or chives)
8 (3 1/2-inch) wonton wrappers, cut into 1/2-inch-wide strips

Cooking Directions:

1. Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger and black pepper in large saucepan. Bring to boil.
2. Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat.
3. Cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in pork and heat through.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 210; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 60mg; Total Carbs: 17g; Fiber: 5g; Protein: 33g; Sodium: 880mg.

Recipe and photograph provided courtesy of National Pork Board.