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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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