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One Pot Chinese Longevity Soup

One Pot Chinese Longevity Soup

Flavourfully Wholesome
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  • 1 lb. (450 g) pork tenderloin, cut into thin strips
  • 2 Tbsp. (30 mL) Becel® Oil, divided
  • 1 1/2 tsp. (7 mL) finely grated ginger
  • 1 large clove garlic, chopped
  • 2 cartons (900 mL. ea.) Knorr® Chicken Broth
  • 6 baby bok choy (about 1-1/2 lbs./1.25 kg.), thinly sliced, stems and leaves separated
  • 2 packages (114 g. ea.) shiitake mushrooms, stems removed and thinly sliced
  • 3 carrots, sliced
  • 6 ounces (180 g) uncooked rice noodles *



Amount per serving

Calories from Fat25
Total Fat3 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol20 mg
Sodium480 mg
Total Carbs16 g
Dietary Fiber1 g
Sugars1 g
Protein11 g
Vitamin A100 %
Vitamin C35 %
Calcium6 %
Iron6 %

Let's Get Cooking

  • 1 Season tenderloin, if desired, with salt and pepper. Heat 1 Tbsp (15 mL) oil in 6-qt (6L) pot over high heat and cook tenderloin, in batches if necessary, stirring occasionally, until almost done, about 3 minutes; remove and set aside.
  • 2 Heat remaining 1 Tbsp (15 mL) oil in same pot over medium-low heat and cook ginger and garlic, stirring, until fragrant, about 30 seconds. Add Knorr® Chicken Broth and bring to a boil over medium-high heat. Add bok choy stems, mushrooms and carrots and bring to a boil. Reduce heat and cook uncovered 4 minutes. Add noodles, being careful not to break them. Cook until noodles and vegetables are tender, about 4 minutes.
  • 3 Stir in tenderloin and bok choy leaves and cook 1 minute or until leaves are wilted and tenderloin is done. Serve, if desired, with bean sprouts, cilantro leaves, sliced scallions, soy sauce and hot sauce.
*When served during Chinese New Year, noodles shouldn't be cut or broken into pieces because long noodles represent a nice long life.
Each serving of this soup is low in fat and a source of calcium and iron.
*See nutrition information for sodium content.