Asian Pork Soup
Recipe from
Diabetic Living
A little dry sherry adds a nice flavor note to this Asian-inspired soup recipe.
Servings:
6 (1-cup) servings
Total Time:
20 mins
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Ingredients
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Nonstick cooking spraysee savings
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12 ounceslean boneless pork, cut into bite-size piecessee savings
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2 cupssliced fresh shiitake mushroomssee savings
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2 clovesgarlic, mincedsee savings
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3 14-ounce cansreduced-sodium chicken brothsee savings
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2 tablespoonsdry sherrysee savings
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2 tablespoonsreduced-sodium soy saucesee savings
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2 teaspoonsgrated fresh ginger or 1/2 teaspoon ground gingersee savings
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1/4 teaspooncrushed red peppersee savings
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2 cupsthinly sliced Chinese (napa) cabbagesee savings
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1green onion, thinly slicedsee savings
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Directions
1.
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.
2.
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: Calories 140, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 31 mg, Sodium 691 mg, Carbohydrate 10 g, Fiber 1 g, Protein 16 g. Exchanges: Vegetable 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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