Asian Pork And Noodle Soup
|Water||2 Cup (32 tbs)|
|Canned sliced water chestnuts||1⁄2 Cup (8 tbs), drained (1 Can)|
|Sliced shiitake mushroom caps||1⁄4 Cup (4 tbs) (Fresh)|
|Peeled minced ginger||1 Teaspoon (Fresh)|
|Soy sauce||1 Teaspoon|
|Green onions||2 , cut into 2-inch pieces|
|Garlic||2 Clove (10 gm), thinly sliced|
|Canned 50% less salt beef broth||14 1⁄2 Ounce|
|Cinnamon stick||3 Inch (1 Piece)|
|Pork tenderloin||6 Ounce|
|Cooking spray||2 Tablespoon|
|Soba||2 Ounce, uncooked, broken in half (Buckwheat Noodles)|
|Rice vinegar||1 Tablespoon|
|Dark sesame oil||1⁄2 Teaspoon|
1. Bring first 9 ingredients to a boil in a large saucepan; reduce heat, and simmer, uncovered, 30 minutes.
2. Sprinkle pepper over pork; place pork on a broiler pan coated with cooking spray. Broil 14 minutes or until instant read thermometer registers 160° (slightly pink), turning occasionally. Let cool slightly; cut pork into strips.
3. Bring broth mixture to a boil; add soba. Cook 6 minutes. Remove from heat; stir in pork, vinegar, and oil.