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.