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3 cups reduced sodium chicken broth
1 1-inch piece ginger, finely chopped
6 to 8 large spinach leaves, sliced into thin strips
1/4 cup green onions, sliced on the diagonal
2 shiitake mushrooms, stems removed, wiped clean and thinly sliced
1 tablespoon fish sauce
1 teaspoon wheat free soy sauce
Pinch of ground white pepper
3 fresh wonton wrappers, cut into strips
5 to 6 1/4-inch slices cooked pork tenderloin, sliced again crosswise into thin strips
In a medium saucepan bring the chicken broth to a simmer. Add the ginger, spinach, green onions, mushrooms, fish sauce, soy sauce, and white pepper and return to a simmer. Add the wonton strips and cook, stirring occasionally, until cooked through and tender, 2 to 3 minutes. Add the pork, cook for 20 seconds, and serve immediately.
Yield: 1 to 2 servings
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
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