Oriental Pork Soup
This broth-based soup can be served as a light meal or as part of a dinner with a stir-fry dish and egg rolls.
1 tablespoon sesame oil
1/2 pound lean pork loin, cut into 1/4x1-inch strips
1/8 teaspoon finely grated fresh ginger
6 cups water
2 tablespoons instant chicken bouillon granules
1/2 cup sliced carrots
3/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
Fresh cilantro sprigs (optional)
- Heat sesame oil in a medium skillet. Add pork and ginger; sauté over medium heat 3-4 minutes. Drain pork and set aside.
- Bring water to a boil in a 4-quart Dutch oven; stir in granules. Add carrots; reduce heat, cover and simmer for 10 minutes. Add mushrooms, green onion and pork. Simmer for 2 minutes.
- Ladle into individual serving bowls. Top each serving with a sprig of cilantro, if desired.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.