Vegetable Soup Japanese-Style
|Lean pork||1 Pound|
|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|
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.