Name: Pork, Mushroom & Cabbage Soup
Cook time: 15 min
Total time: 30 min
Ingredients: 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 1/2 teaspoon ground ginger; 0.25 teaspoon crushed red pepper; 2 cups thinly sliced Chinese (napa) cabbage; 1 green onion, thinly sliced

Pork, Mushroom & Cabbage Soup

4.8

(5)

4 Reviews

A little dry sherry adds a nice flavor to this comforting cabbage soup. Mushrooms and pork help bulk up the soup for a satisfying meal.

EatingWell Test Kitchen

Updated on September 19, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

EatingWell Test Kitchen

Tips from the Test Kitchen

Can I Use a Different Type of Mushroom?

Use sliced white or cremini mushrooms if you can't find fresh shiitake mushrooms. For dried shiitake mushrooms, use 1/2 ounce (about 1/2 cup). Place the dried shiitake mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, discard the stems and thinly slice the mushrooms.

I Don't Have Dry Sherry, Is There a Substitute?

You can use a dry white wine like chardonnay, sauvignon blanc or pinot grigio. For a nonalcoholic substitute, add about 1/2 tablespoon of lemon juice, apple cider vinegar or white wine vinegar for a touch of acidity to balance out the flavors of the soup.

Additional reporting by Jan Valdez

Ingredients

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 1/2 teaspoon ground ginger
¼ teaspoon crushed red pepper
2 cups thinly sliced Chinese (napa) cabbage
1 green onion, thinly sliced

Directions

Coat a large saucepan with cooking spray; preheat over medium heat. Add pork to saucepan; cook for 2 to 3 minutes or until slightly pink in center. Remove from pan; set aside. Add mushrooms and garlic to pot; cook and stir until tender.
Stir in broth, sherry, soy sauce, ginger and crushed red pepper. Bring to boiling. Stir in pork, cabbage and green onion; heat through.

Equipment

Large saucepan

To make ahead

Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.

Originally appeared: Diabetic Living Magazine

Nutrition Facts (per serving)

140	Calories
3g	Fat
10g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 140
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 16g	31%
Total Fat 3g	4%
Saturated Fat 1g	6%
Cholesterol 31mg	10%
Vitamin A 133IU	3%
Vitamin C 8mg	9%
Folate 22mcg	5%
Sodium 691mg	30%
Calcium 31mg	2%
Iron 1mg	4%
Magnesium 24mg	6%
Potassium 338mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.