Asian Pork-and-Noodle Soup

Yield: 2 servings (serving size 2 cup each)
Source: Cooking Light Magazine - October 1999
CL Comments: Save time by cooking the pork while the broth mixture simmers.
Amy's Comments: I doubled this recipe so we'd have food for lunch the next day. This was just `ok'. It was missing something (I ended up adding red pepper flakes to mine and that REALLY helped!!). It was good, but not great. Larry commented that this would be a great sick-food and he's right (seeing as how I hate chicken noodle soup!).

INGREDIENTS:

2 cups water
1/2 cup drained, sliced water chestnuts
1/4 cup thinly sliced fresh shiitake mushroom caps
1 teaspoon minced peeled fresh ginger
1 teaspoon low-sodium soy sauce
2 green onions, cut into 2-inch pieces
2 garlic cloves, thinly sliced
1 (14 1/4-ounce) can low-salt beef broth
1 (3-inch) cinnamon stick
6 ounces pork tenderloin
1/8 teaspoon black pepper
Cooking spray
2 ounces uncooked soba (buckwheat noodles), broken in half
1 tablespoon rice vinegar
1/2 teaspoon dark sesame oil

INSTRUCTIONS:

  1. Bring first 9 ingredients to a boil in a large saucepan; reduce heat, and simmer for 30 minutes.
  2. Preheat broiler.
  3. Sprinkle pork with pepper; place on a broiler pan coated with cooking spray. Broil 7 minutes on each side or until done. Cool slightly; cut pork into strips.
  4. Bring broth mixture to a boil; add soba noodles. Cook 6 minutes or until tender. Stir in pork, vinegar, and oil.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
CALORIES 277 (17% from fat); FAT 5.2g (satfat 1.2g, monofat 1.8g, polyfat 0.9g); PROTEIN 23.4g; CARBOHYDRATE 29.8g; FIBER 1g;CHOLESTEROL 59mg; IRON 2.7mg; SODIUM 137mg; CALCIUM 39mg;

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