Prep: 25 minutes
Cook: 15 minutes • Serves: 6
3 teaspoons sesame oil
3 garlic cloves, thinly sliced
1-1/2 pounds pork tenderloin, trimmed, halved lengthwise and thinly sliced
1 package (8 ounces) sliced white mushrooms (about 3 cups)
3 medium carrots, thinly sliced (about 1-1/2 cups)
4 cups low sodium chicken broth
2-1/2 tablespoons less-sodium soy sauce
1-1/2 tablespoons peeled and grated fresh ginger
3 cups sliced bok choy
1 cup frozen corn
3 green onions, thinly sliced
1.Prepare noodles as label directs; drain. Transfer noodles to medium bowl and toss with 1 teaspoon oil; keep warm.
2.Meanwhile, in large saucepot, cook garlic and remaining 2 teaspoons oil over medium heat 1 to 2 minutes or until garlic is lightly browned, stirring occasionally. Add pork, mushrooms, carrots, broth, soy sauce and ginger, and heat to simmering over medium-high heat. Cook 5 to 7 minutes or until pork is cooked through and carrots are tender. Add bok choy and corn, and cook 2 minutes.
3.Evenly divide noodles (about 1/2 cup) into each of 6 soup bowls. Ladle soup over noodles in each bowl and garnish with green onions.
Approximate nutritional values per serving:
277 Calories, 6g Fat (1g Saturated), 55mg Cholesterol,
382mg Sodium, 32g Carbohydrates, 3g Fiber, 24g Protein
Dietitian’s Dish Tip(s):
> Add some beans to your favorite soups. They’re a low-fat source of protein and fiber, full of powerhouse nutrients like iron, potassium and folate. Legume plants promote sustainable agriculture – helping decrease greenhouse gases, increasing soil health, and using less water than other types of crops.