Asian Pork Soup
Recipe from Diabetic Living

A little dry sherry adds a nice flavor note to this Asian-inspired soup recipe.

Asian Pork Soup

by 10  people

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    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 can 
    reduced-sodium chicken broth
  • 2   tablespoons 
    dry sherry
  • 2   tablespoons 
    reduced-sodium soy sauce
  • 2   teaspoons 
    grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4  teaspoon 
    crushed red pepper
  • 2   cups 
    thinly sliced Chinese (napa) cabbage
  • 1   
    green onion, thinly sliced
Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan; cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.
Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through. Makes 6 (1-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 140, Fat, total (g) 3, chol. (mg) 31, sat. fat (g) 1, carb. (g) 10, fiber (g) 1, pro. (g) 16, sodium (mg) 691, Vegetables () 1, Lean Meat () 2, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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