Asian Pork and Edamame Noodle Soup
Ingredients
- 1¼ pounds pork tenderloin (approximate size as the piece of tenderloin varies)
- 1 (32 oz) container reduced-sodium chicken broth
- 3 cloves garlic, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon bottled hoisin sauce
- 1 tablespoon ginger (from a jar) or fresh grated
- ¼ teaspoon ground red pepper
- 1 (12oz) package frozen edamame, not thawed
- 1 (8oz) can sliced water chestnuts, rinsed and drained
- 1 cup chopped onions
- 1 cup chopped sweet red peppers
- 1 cup sliced Chinese pea pods
- 4 ounces whole wheat spaghetti, broken in half
Instructions
- Trim any fat from meat. Cut meat into 1-inch pieces. In a large nonstick pot over medium-heat, brown the pork. If there is any fat, drain.
- Stir in the chicken broth, garlic, soy sauce, hoisin, ginger, and ground red pepper. Bring to a boil, cover and simmer 15 minutes.
- Add the frozen edamame, water chestnuts, onions, sweet red pepper, and bring back to a boil. Turn heat to simmer, cover and cook for 10 more minutes.
- In the meantime, cook the spaghetti separately, al dente (not overcooked). Drain.
- Add the pea pods and cooked pasta. Cover and simmer 5 more minutes.
Nutrition
Serving: 2cupsCalories: 331kcalCarbohydrates: 34gProtein: 34gFat: 7.7gSodium: 645mgFiber: 7gSugar: 5gPlus Points: 8