Stir-Fried Pork Soup

Prep: 30 min | Yield: 4 servings

Ingredients

• 6 cups College Inn® Chicken Broth 99% Fat Free
• 2/3 pound boneless pork loin, cut into thin strips
• 1 cup sliced fresh mushrooms
• 1 cup chopped celery
• 1/2 cup diced carrots
• 2 tablespoons vegetable oil
• 1/2 cup chopped fresh spinach
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1 egg, lightly beaten
• Pepper (to taste)

Instructions

1. Stir-fry pork, mushrooms, celery and carrots in oil in a 3-quart saucepan until pork is browned and vegetables are tender.
2. Add broth and spinach.
3. Combine cornstarch and water to make a thin paste; stir into soup.
4. Return to a boil; boil for 1 minute.
5. Quickly stir in egg. Add pepper.
6. Serve immediately.

Nutrition

Per serving: Calories: 151 Calories from Fat: Grams Total Fat: 8g Saturated Fat: 2g Cholesterol: 60mg Sodium: 979mg Total Carbohydrates: 6g Fiber: 1g Protein: 13g

Attribution

Recipe and photo used with permission from: Del Monte