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Vegetable Soup Japanese-Style

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Ingredients
  Lean pork 1 Pound
  Carrot 1
  Dried mushrooms 12
  Chicken stock 4 Cup (64 tbs) (Use Basic Variety)
  Canned bamboo shoots 4 Ounce, drained
  Soy sauce 1 Tablespoon
  Chopped spinach 1⁄2 Cup (8 tbs) (Use Fresh Leaves)
  Powdered ginger 1 Teaspoon
Directions

Cut pork and carrot into julienne strips.
Place mushrooms in small bowl.
Add enough stock to cover; let stand 1 hour.
Remove mushrooms from stock; slice.
Place in large saucepan.
Add stock from bowl, remaining stock, and pork; bring to boil.
Reduce heat to low; simmer 10 minutes.
Add carrot, bamboo shoots, and soy sauce; cook 5 minutes.
Stir in spinach and ginger; boil rapidly 2 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1170 Calories from Fat 335

% Daily Value*

Total Fat 37 g57.3%

Saturated Fat 11.8 g59.1%

Trans Fat 0 g

Cholesterol 337.2 mg112.4%

Sodium 2623.6 mg109.3%

Total Carbohydrates 82 g27.2%

Dietary Fiber 9.1 g36.4%

Sugars 21.2 g

Protein 125 g249.1%

Vitamin A 242.6% Vitamin C 28.5%

Calcium 10.9% Iron 49.6%

*Based on a 2000 Calorie diet

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Vegetable Soup Japanese-Style Recipe