Title: Pork and Mustard Cabbage Soup
Categories: Soup
Yield: 4 Servings

1/4 lb Lean pork
1/2 lb Mustard cabbage
6 c Stock (see recipe) or water
3/4 -(up to)
1 ts Salt
1/2 ts Sugar
1 ds Pepper
1 ts Soy sauce

1. Sliver pork. Cut cabbage leaves in 1-inch sections.

2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes.

3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar,
pepper and soy sauce.

VARIATIONS: For the pork, substitute 1/4 pound smoked ham or 1/4 cup
dried shrimp (soaked).

For the mustard cabbage, substitute round cabbage, shredded.

In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo
shoots, both sliced.

Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to
heat through.

Poach a Chinese salt egg and float on the soup as a garnish.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.