Weeknight Pork and Napa Cabbage Soup
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Pork and Napa Cabbage Soup sits in the Soups section of Regbie. The card serves 6 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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
- 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
Method
Warm the ghee or cooking fat of choice in a large pot over a medium burner. 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).
Tip in 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. Leave 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.
Tip in the broth and crank up the heat to high. Raise everything to a boil.
Then, mix 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 gently bubble, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Gently bubble 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 gently bubble 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.
Salt to taste with Umami Stir-Fry Powder or salt and freshly ground black pepper. Ladle into bowls and finish with fresh scallions.
Kitchen notes
- If you use the cook Umami Stir-Fry Powder in place of salt in this recipe, you'll add a boost of umami along with salt!
- KA-POW!
- Got leftovers?
