Asian Pork Soup
A little dry sherry adds a nice flavor note to this Asian-inspired soup recipe.
Recipe from Diabetic Living
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.
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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