Real African Dishes: [MC-AllEthnic-Recipes] Chinese Cabbage Soup with Pork - 4 pts plus; 3g Carbohydrate; 1g Dietary Fiber

Friday, December 30, 2011

[MC-AllEthnic-Recipes] Chinese Cabbage Soup with Pork - 4 pts plus; 3g Carbohydrate; 1g Dietary Fiber

Works great with ground turkey too; or ground mixed leftovers.
* Exported from MasterCook *

Chinese Cabbage Soup with Pork

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces shirataki noodles -- or other translucent ("cellophane") noodles
6 cups chicken broth
1 egg
1/2 pound ground pork
1 teaspoon sherry
1/2 teaspoon freshly grated ginger root -- peeled
1/2 teaspoon salt
6 scallions -- thinly sliced and separated into green and white parts
1 medium Chinese cabbage

Put the noodles into a large bowl. Pour boiling water over the noodles to cover and set aside for 10 minutes.

Pour the broth into a large saucepan and bring to a boil.

In a separate bowl, beat the egg. Add the ground pork, sherry, ginger, salt, and white parts of the scallions and stir to combine. Take up by the teaspoonfuls and shape into meatballs. Carefully put the meatballs into the boiling broth.

Reduce the heat so that the broth bubbles gently. Cook, uncovered, for 10 minutes, and as foam forms on the surface, remove it with a slotted spoon or skimmer.

Slice across the cabbage, cutting it into inch-wide pieces. Add the pieces to the bubbling broth. stir in the scallion greens and cook for 10 minutes, or until the cabbage is tender but still crisp.

Drain the noodles and add them to the soup. Heat through.

Makes 6 servings.

AuthorNote: a light meal that can be ready in less than 30 minutes.

Cuisine:
"Asian"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 159 Calories; 10g Fat (59.9% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 984mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0