1/4 cup sherry
6 tablespoons soy sauce
4 oz shiitake (or other) mushrooms, sliced
Snap (or snow) peas
Cellophane noodles (or ramen, spaghetti, etc)
3/4 pound pork tenderloin, cubed
3 green onions, thinly sliced on bias, for serving
Combine broth, sherry, soy, garlic, ginger, mushrooms, carrots, and peas in a medium pot. Bring to a boil over high heat then reduce heat to low. Add noodles and simmer until broth is infused with flavors, about 30 minutes. Turn heat up to medium and add pork and cook until just cooked through, about 5 minutes. Garnish with green onions and serve.