Slurping Noodles in the Snow

I awoke to snow this morning. I may be in the minority, but I like it. The winds aren't blowing, and the flakes are gentle. Everything is covered with a white blanket. I so much prefer this to the dull, dead brown that was creeping in as our autumn colors diminished. The falling snow seems peaceful and refreshing.

The falling snow has made me ready for soup, again. A quick check of my fridge located some of the leftover roasted pork loin and prompted me to think of an Asian-style noodle soup with strips of pork. Yum! The soup that I chose includes shredded cabbage, carrots, mushrooms, and green onions for a vegetable boost. By using low-sodium canned broth, I can whip up this quick soup that is actually pretty good for me. Want to know the best part? Slurping your noodles while you eat is considered poor manners here, but accepted and encouraged in some Asian cultures. Good-for-me soup that I can slurp without worry? Give it to me. :~)

Asian-Style Noodle Soup with Pork

1 (3 ounce) package Ramen Noodles
2 cups thinly sliced cabbage
¼ cup shredded carrots
1 ½ cups cooked pork, sliced into thin strips
¼ cup chopped green onions
2 (14 ounces, each) cans low-sodium chicken broth
1 teaspoon fresh gingerroot, finely chopped
¼ teaspoon crushed red pepper flakes
½ cup chopped green onions, for garnish (optional)

Bring broth to a boil. Add noodles and cook until of desired consistency.
Stir in the cabbage, carrots, pork, 1/4 cup of green onions, gingerroot, and red pepper flakes.
Bring to a full boil over high heat, stirring occasionally.
Boil until cabbage is of desired consistency.
Sprinkle each serving with chopped green onions, if desired. (Serves 4)