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.
