Pork and Napa Cabbage Soup
Yearning for comfort in a bowl? This one-pot, umami-packed Pork and Napa Cabbage Soup fits the bill and it can be in your mouth in about 30 minutes!
Servings: 6 servings
Ingredients
- 1 teaspoon ghee, avocado oil, or cooking fat of choice
- 1 small onion diced
- Umami Stir-Fry Powder or Diamond Crystal kosher salt
- 1 pound ground pork ground chicken thighs, beef, and turkey also work
- 6 large fresh shiitake mushrooms stemmed and thinly sliced (dried and reconstituted ’shrooms work, too)
- 2 garlic cloves minced
- 6 cups bone broth or chicken stock
- 1 head Napa cabbage 2 pounds, cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives)
- 2 large carrots peeled and sliced into coins
- 1 large russet potato peeled and cut into 1-inch cubes
- Freshly ground black pepper
- 3 scallions (green onions), thinly sliced
Instructions
- Heat the ghee or cooking fat of choice in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of Umami Stir-Fry Powder or salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes).
- Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of Umami Stir-Fry Powder or salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the broth and crank up the heat to high. Bring everything to a boil.
- Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down!
- Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed.
- If you want to make this soup in an Instant Pot or pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking.
- Season to taste with Umami Stir-Fry Powder or salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions.
Video
Notes
If you use my Umami Stir-Fry Powder in place of salt in this recipe, you'll add a boost of umami along with salt! KA-POW! You can make the seasoning blend by following the recipe on page 43 of our green cookbook or buy it online on Amazon, iHerb, or from The Spice Lab!
Got leftovers? You can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again!
Nutrition
Calories: 315kcal | Carbohydrates: 17g | Protein: 25g | Fat: 17g | Fiber: 4g