Gingered Pork-Vegetable Soup with Wonton Noodles

2 cups roasted pork tenderloin, cut into ½ inch cubes
3 cups canned reduced-sodium chicken broth
1 ½ cups water
¼ cup rice wine vinegar
1 tablespoon reduced-sodium soy sauce
2 cloves garlic, minced (1 teaspoon)
1 teaspoon grated fresh ginger root
¼ teaspoon freshly ground black pepper
8 whole baby corn, canned, quartered crosswise
2 ounces fresh snow peas, halved crosswise
½ cup thinly bias slice carrot
½ cup sliced fresh mushrooms
¼ cup thinly sliced green onions or chives
8 3 ½ inch wonton skins, cut into ½ inch-wide strips

Combine the chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger root and black pepper
in a large saucepan. Bring to a boil.

Separate the wonton strips, Stir in the corn, snow peas, carrot, mushrooms, onions and the
wontons trips. Return to a boil; reduce heat. Cover and simmer about 3 minutes or until the
vegetables are crisp-tender. Stir in the pork and heat through.

Makes about 6 cups OR 4 servings
Nutrition: 210 calories; 33 g protein; 3 g fat; 1 g sat. fat; 880 mg sodium; 60 mg cholesterol;
17 g carbohydrate; 5 g fiber
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