This healthy, light soup is quick to make and has authentic flavor from ginger, sesame, soy sauce and green onions. Cantonese bean thread noodles, also called cellophane noodles, are typically soaked in hot water for 10-15 minutes then rinsed and used in soups and stir-fries. —Jean Hines, Goodyear, Arizona
- 2 ounces uncooked bean thread noodles
- 2 medium carrots, cut into 1/4-inch diagonal slices
- 1 cup coarsely chopped bok choy
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh gingerroot
- 3-1/2 cups reduced-sodium chicken broth
- 1 cup water
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon coarsely ground pepper
- 3/4 cup cubed cooked pork tenderloin
- 3 green onions, thinly sliced diagonally
- Soak noodles according to package directions.
- Meanwhile, in a large saucepan, saute carrots and bok choy in oil until tender. Add ginger; cook 1 minute longer. Stir in the broth, water, soy sauce, pepper and noodles. Bring to a boil. Reduce heat; simmer until noodles are tender. Stir in pork and green onions; heat through. Yield: 6 servings.
Originally published as Asian Pork and Noodle Soup in Healthy Cooking October/November 2012, p49
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