PORK AND MUSTARD CABBAGE SOUP

Pork And Mustard Cabbage Soup image

Number Of Ingredients 7

1/4 pound lean pork
1/2 pound mustard cabbage
6 cups Stock, Chicken, favorite stock or water
3/4 to 1 teaspoons salt
1/2 teaspoon sugar
1 dash pepper
1 teaspoon soy sauce

Steps:

1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: * For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). * For the mustard cabbage, substitute round cabbage, shredded. * In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. * Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. * Poach a Chinese salt egg and float on the soup as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves