RECIPE: Chinese Pork & Vegetable Soup with Wonton Noodles


Photo from Kim Galeaz

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Chinese Pork & Vegetable Soup with Wonton Noodles

  • 1 pork tenderloin (about 1-1 ¼ pound size), cooked and cut into ½-inch cubes*
  • 5 cups lower-sodium chicken broth
  • 1 cup water**
  • ¼ cup rice wine vinegar
  • 1 tablespoon lower sodium soy sauce
  • 1 heaping teaspoon very finely minced garlic
  • 1 heaping teaspoon grated fresh ginger
  • ¼ teaspoon black pepper
  • 1 can (15 ounces) whole baby corn, drained and cut into quarters
  • 2-4 ounces fresh snow peas, halved crosswise
  • 2/3 cup carrots, thinly biased-sliced
  • 2/3 cup sliced mushrooms
  • 1/3 cup chopped green onions
  • 8-12 wonton wrappers (3 to 3.5 inch size), cut into ½-inch strips and separated (so they don’t stick together)

Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger and black pepper in large saucepan or Dutch oven. Bring to a boil. Stir in baby corn pieces, snow peas, carrots, mushrooms, onion and wonton strips. Return to a boil, then reduce heat, cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in cooked pork cubes and heat thoroughly.

*Roast pork tenderloin uncovered in 425°F oven until instant read thermometer registers 145°F (about 15 – 20 minutes roughly). Let pork tenderloin rest at least 5 minutes before cutting.

Makes 4 servings (about 1 ½ cups each)

Recipe by with adaptations by culinary dietitian & nutritionist Kim Galeaz, RDN CD

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