Recipe: Asian Pork Soup (serves 2)

ASIAN PORK SOUP

1 cup water
3/4 cup fat-free, low-sodium chicken broth
1/2 cup dried shiitake mushrooms
1 teaspoon minced peeled ginger root
1/2 ounce Chinese noodles, broken into pieces (about 1/8 cup)
1 (5-ounce) boneless pork chop, all visible fat discarded, cut into 1/8-inch strips
1 baby bok choy, cut crosswise into 1/4-inch slices (about 1/2 cup), or 1/2 cup sliced bok choy or napa cabbage

In a small saucepan, bring the water and chicken broth to a boil over medium heat. Remove from heat. Stir in the mushrooms. Let soak for 20 to 30 minutes, or until rehydrated.

Strain mushrooms through a coffee filter or paper towel into a liquid measuring cup to remove any dirt or grit. Chop the mushrooms, discarding any stems that are still hard. Return the broth and mushrooms to the pan.

Stir in the gingerroot. Bring the soup to a gentle boil over medium-low heat. Stir in the noodles. Cook for 2 minutes.

Stir in the pork and bok choy. Cook for 2 to 3 minutes, or until the pork is no longer pink.

Serves: 2 (one heaping cup per serving)

Exchanges/Choices: 1/2 starch. 1 vegetable, 2 lean meat.

Nutrition info per serving: Calories, 150; fat, 4.5 g.; cholesterol, 35 mg.; sodium, 80 mg.; carbohydrate, 12 g.; protein, 16 g.

Source: Diabetes and Heart Healthy Meals for Two: Over 170 Delicious Recipes That Help You (Both) Eat Well and Eat Right by the American Heart Association and American Diabetes Association