Asian Pork Soup

Asian Pork Soup

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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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) 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

Preparation

  • Prep

  • Ready In

  1. Coat a large nonstick saucepan with 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 pot; set aside. Add mushrooms and garlic to pot; cook and stir until tender.
  2. Stir in broth, sherry, soy sauce, ginger and crushed red pepper. Bring to boiling. Stir in pork, cabbage and green onion; heat through.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 140 calories; 3 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 16 g protein; 22 mcg folate; 31 mg cholesterol; 1 g sugars; 133 IU vitamin A; 8 mg vitamin C; 31 mg calcium; 1 mg iron; 691 mg sodium; 338 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein, 1 fat, 1 vegetable

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