Gingered Pork and Cabbage Soup
- In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes.
- In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown.
- Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.
- Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint. Makes 8 servings.
Nutrition Facts (Gingered Pork and Cabbage Soup)
- Per serving:
- 118 kcal
- 3 g
- (1 g
- 18 mg
- 493 mg
- 13 g
- 3 g
- 10 g