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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket. Ingredients:
1 tablespoon oriental sesame oil |
1/2 pound pork tenderloin, cut into thin 1 1/2-inch-long strips |
5 green onions, thinly sliced on diagonal |
1 tablespoon minced peeled fresh ginger |
4 cups canned low-salt chicken broth |
4 1/2 ounces (half of 9-ounce package) fresh linguine, cut in half |
1 1/2 cups mung bean sprouts (about 4 ounces) |
3 tablespoons soy sauce |
cayenne pepper |
Directions:
1. Heat sesame oil in heavy large saucepan over medium-high heat. Add pork, sliced green onions and minced ginger and stir-fry 1 minute. Add chicken broth, pasta, bean sprouts and soy sauce. Bring soup to boil. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes. Season soup to taste with cayenne pepper and salt. Ladle soup into bowls and serve.
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