Gingered Pork-Vegetable Soup with Wonton Noodles

Ingredients
1 cooked pork tenderloin, * cut into 1/2-inch cubes
3 cups chicken broth, reduced-sodium
1 1/2 cups water
1/4 cup rice wine vinegar
1 tablespoon soy sauce, reduced-sodium
2 cloves garlic, minced (1 teaspoon)
1 teaspoon ginger, grated
1/4 teaspoon black pepper
8 whole baby corn, canned, quartered crosswised
2 ounces fresh snow peas, halved crosswise
1/2 cup carrot, thinly bias-sliced
1/2 cup sliced mushrooms
1/4 cup green onions, OR chives thinly sliced
8 3 1/2-inch won ton wrappers, cut into 1/2-inch-wide strips

Method
Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, gingerroot and black pepper in large saucepan. Bring to boil. Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat. Cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in pork and heat through. Makes about 6 cups OR 4 servings *Use leftover Roasted Pork Tenderloin with Apple-Ginger Sauce.