Chinese Style Noodle and Pork Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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YUMMY! Low sodium, low cholesterol, low cal. Ingredients:
2 ounces uncooked noodles (fine egg noodles, vermicelli or spagettini works the best) |
2 cups cabbage, thinly sliced (chinese cabbage, savoy or just plain, whatever) |
1 1/2 cups cooked pork, cubed |
1/4 cup chopped green onion |
2 (429 ml) cans low sodium chicken broth (i use my own, and about 1 l) |
1 cup white mushroom, thinly sliced |
1 teaspoon fresh gingerroot, finely chopped |
1/4 teaspoon crushed red pepper flakes (optional) |
1/2 cup chopped green onion (for garnish, just the green part) (optional) |
Directions:
1. Cook noodles according to package directions, or until of desired consistency, drain.
2. Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
3. Bring to a fulkl boil over high heat, stirring occasionally.
4. Boil for about 10 minutes.
5. Sprinkle each serving with chopped green onions if desired.
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