pork mushroom and cabbage soup
Recipes
Pork
Pork Mushroom & Cabbage Soup
A little dry sherry adds a nice flavor to this comforting pork soup. Mushrooms and pork help bulk up the soup for a satisfying meal.
Ingredients
- nonstick cooking spray
- 12 ounces lean boneless pork, cut into bite-size pieces
- 2 cups sliced fresh shiitake mushrooms
- 2 cloves garlic, minced
- 3 (14 ounce) cans reduced-sodium chicken broth
- 2 tablespoons dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper
- 2 cups thinly sliced chinese (napa) cabbage
- 1 green onion, thinly sliced
Directions
- Coat a large saucepan with cooking spray; preheat over medium heat. Add 12 ounces of pork to saucepan; cook for 2 to 3 minutes or until slightly pink in center. Remove from pan; set aside. Add 2 cups mushrooms and 2 cloves garlic to pot; cook and stir until tender.
- Stir in 42 ounces broth, 2 tablespoons sherry, 2 tablespoons soy sauce, 2 teaspoons ginger and ¼ teaspoon crushed red pepper. Bring to boiling. Stir in pork, 2 cups cabbage and 1 green onion; heat through.
