I was going to save this till later in the week but since I was feeling a bit under the weather and needed some comfort food I had a feeling this soup would do the trick. This was excellent and very simple.
You’ll need:
1 tbsp canola oil
12 oz lean boneless pork, cut into thin bite size strips
2 c freshly sliced shiitake mushroooms
2 c garlic, minced
3-14 oz cans chicken broth
2 tbsp dry sherry
2 tbsp reduced sodium soy sauce
2 tsp grated fresh ginger/1/2 tsp ground ginger
1/4 tsp crushed red pepper
2 c shredded napa cabbage
1 green onion, thinly sliced
fresh cilantro sprigs
1. In lg saucepan heat oil over med heat; add pork, cook and stir for 2-3 mins or until slightly pink in the center. Remove from pan and set aside. add mushrooms and garlic and cook until tender.
2. Stir in chicken broth, sherry soy, ginger, and pepper. Bring to boiling. Stir in pork, napa cabbage, and green onion; heat through. If desired, garnish with cilantro. Makes 6-1 c servings.
Nutritional Information:
Calories: 160
Total Fat: 6 g
Cholesterol: 31 mg
Protein: 16 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 169 mg
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#1 by Van Santos - January 31st, 2010 at 19:54
That looks so good. I looked into making some Pho but once I realized I needed oxtail and bone marrow I decided that, no, that wasn’t going to work.
Nice job here!
#2 by Eileen Devlin - February 2nd, 2010 at 15:43
Thank you! This turned out very well! I would love to make Pho and that doesn’t seem too hard to do. Oxtail is not bad, and funny you mention, my mother makes a bone marrow soup that I have loved since I was young. It is a comfort food of mine that I’ve been procrastinating to make. You’d be surprised how tasty the soup comes out to be from the bone marrow.