Asian Pork-and-Noodle Soup

Save time preparing this noodle soup by cooking the pork while the broth mixture simmers.

Yield: 2 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 17%
  • Fat: 5.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.4g
  • Carbohydrate: 29.8g
  • Fiber: 1g
  • Cholesterol: 59mg
  • Iron: 2.7mg
  • Sodium: 137mg
  • Calcium: 39mg

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

Preparation

  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.
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