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Chef with red wine glass

ORIENTAL PORK SOUP

Serves 6

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) 


Cooking Directions
Heat sesame oil in a medium skillet.

Add pork and ginger; saute 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.


Serving Suggestions
This broth-based soup can be served as a light meal or as part of a dinner with egg rolls and a stir-fry dish.

Nutrition Facts
Calories 82 calories; Protein 8 grams; Fat 4 grams; Sodium 402 milligrams; Cholesterol 19 milligrams; Saturated Fat 1 grams; Carbohydrates 2 grams; Fiber 1 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com 

 

 

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