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A Better Chinese New Year’s Soup-4 servings (2 cups per serving)-Clean Eating, Jan/Feb 2013

  • 1 lb bok choy, root and end removed, leaves coarsely chopped
  • 1 lb carrots, sliced into rounds
  • ¾ lb pork tenderloin, trimmed and cut into 1/2-inch cubes
  • 1 cup shredded green cabbage
  • 4 green onions, chopped
  • 2 cups low-sodium chicken broth
  • 4 oz whole-grain spaghetti or fettuccine pasta
  • 1 T low-sodium soy sauce
  • 1 T rice wine vinegar
  • 1 tsp ground ginger

In a large stockpot, bring broth and 2 c water to a boil.  Add pasta, reduce heat to medium-high and cook for 3 minutes.

Stir in bok choy, carrots, pork, cabbage, soy sauce, vinegar, ginger and 1 cup water and simmer for 5 minutes, until pork is opaque throughout (mine took 7-8 min).  Remove from heat and stir in green onions.

Total:  294 cals

Mimi’s tips:  This recipe is so fast, less than 30 minutes from start to finish.  We added S&B Nanami Togarashi which is an assorted chili pepper spice at the end to give it a little kick and that did the trick for me.  Ilu likes things much spicier so he also added a few drops of Mongolian fire oil and Pure sesame oil to his.  This tastes so healthy and is a nice light soup perfect for dinner and lunch the next day!  I didn’t break out the cals because I followed this recipe as it was published.

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