This recipe came from Prevention Magazine. I haven't tried it yet, but it looks delicious and it is something a little different from what I'm used to when it comes to soup. I figured I would share it so we can all try it together now that the cold weather season is just around the corner. If you have already tried this soup, please share your thoughts with the rest of us in the comment section below!
2 tbsp peanut oil
1 pork tenderloin (about 3/4 lb), cut into thin strips
4 scallions, thinly sliced
2 cloves garlic, minced
2 tsp grated fresh ginger
8 oz mushrooms, thinly sliced
3 cups low sodium chicken broth
2 cups water
1 can (8 oz) water chestnuts, drained
2 tbsp low sodium soy sauce
1/4 tsp Thai seasoning
4 oz Chinese wheat noodles
8 oz spinach, stems removed and coarsely chopped
1 carrot, shredded
Heat oil in a large saucepan over medium-high heat. Add the pork, scallions, garlic, ginger, and mushrooms. Cook, stirring occasionally, for 10 minutes, or until the pork and mushrooms are lightly browned. Add broth, water, water chestnuts, soy sauce, and Thai seasoning. Bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the pork is tender. Stir in the noodles. Cook for 3 minutes, or until almost tender. Stir in spinach and carrot. Cook 2 minutes longer or until the spinach is wilted. Serves 4
Per Serving: 389 calories, 2.6g fat, 440.6mg sodium, 45g carbs, 6.3g sugar, 8g fiber, 31g protein.
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