Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon oriental sesame oil
1/2 pound pork tenderloin, cut into thin 1 1/2-inch-long strips
5 green onions, thinly sliced on diagonal
1 tablespoon minced peeled fresh ginger
4 cups canned low-salt chicken broth
4 1/2 ounces (half of 9-ounce package) fresh linguine, cut in half
1 1/2 cups mung bean sprouts (about 4 ounces)
3 tablespoons soy sauce
Cayenne pepper
Preparation
Heat sesame oil in heavy large saucepan over medium-high heat. Add pork, sliced green onions and minced ginger and stir-fry 1 minute. Add chicken broth, pasta, bean sprouts and soy sauce. Bring soup to boil. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes. Season soup to taste with cayenne pepper and salt. Ladle soup into bowls and serve.
