Gingered Pork-Vegetable Soup With Wonton Noodles

• 1 pork tenderloin cooked, * cut into 1/2-inch cubes
• 3 cups chicken broth reduced-sodium
• 1 1/2 cups water
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce reduced-sodium
• 2 cloves garlic minced, 1 teaspoon
• 1 teaspoon ginger grated
• 1/4 teaspoon black pepper
• 8 whole baby corn canned, quartered crosswised
• 2 ounces snow peas fresh, halved crosswise
• 1/2 cup carrot thinly bias-sliced
• 1/2 cup sliced mushrooms
• 1/4 cup green onions OR chives thinly sliced
• 8 won ton wrappers 3 1/2-inch, cut into 1/2-inch-wide strips

1. Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, gingerroot and black pepper in large saucepan. Bring to boil.
2. Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat. Cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in pork and heat through.

pork tenderloin, chicken broth, water, rice wine vinegar, soy sauce, garlic, ginger grated, black pepper, corn, snow peas, carrot, mushrooms, green onions, wrappers

Taken from www.yummly.com/recipe/Gingered-Pork-Vegetable-Soup-with-Wonton-Noodles-2248334 (may not work)