Asian Pork and Noodle Soup

Dinner ready in 30 minutes! Enjoy this Asian-style soup made with pork, egg noodles and vegetables – a delightful meal! MORE+ LESS-

By Betty Crocker Kitchens

October 24, 2013

pound pork boneless sirloin or loin, cut into 1/2-inch pieces

cloves garlic, finely chopped

teaspoons finely chopped gingerroot

3 1/2

cups Progresso™ chicken broth (from 32-oz carton)

cups water

tablespoons soy sauce

cups uncooked fine egg noodles (4 ounces)

medium carrot, sliced (1/2 cup)

small red bell pepper, chopped (1/2 cup)

cups fresh spinach leaves

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1

Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
2

Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
3

Stir in spinach; cook until heated through.

For only 1 Carbohydrate Choice, this soup is nutrient-dense from the meat and all the vegetables. Green leafy vegetables such as spinach are a good source of vitamin K, essential for normal blood clotting.