Oriental Pork Soup

3 c low fat and low sodium chicken broth
9-10 oz cooked pork tenderloin (great for leftover pork tenderloin)cubed
1/2 can bamboo shoots, chopped
1/2 can baby corn, sliced
1 bunch green onions, chopped
1 small can mushrooms, drained and rinsed
3 T light soy sauce
3 T rice vinegar
2 C water
1 T ground red pepper, or to your liking
3 c cooked whole grain angel hair pasta

Put all ingredients except pasta in a large pot, and bring to a boil. Lower heat and let simmer 10 minutes. Add cooked pasta and simmer a few more minutes.. The reason I used cooked pasta is that I had some leftover from another meal. I am sure that you can use dry and cook it in the broth. When serving you can always add more vinegar and red pepper to your liking.

Serving Size: 8-10 1 c servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHASSYSUE2.