Pines and Plantations/1983

Chinese Pork and Vegetable Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
THE STOCK: a meaty pork roast bone or 2 or 3 pork steaks A chicken bouillon cube dash or two of soy sauce
THE VEGETABLES: 1 bunch green onions, green tops, too (slice on the diagonal in 1/2-inch lengths. Save some of the tops to chop and float on top of soup.) water chestnuts, sliced celery, thinly sliced on the diagonal
several handfuls of the tiny, very thin egg noodles spinach, fresh or frozen, chopped 9be generous with the amount you put it.) mushrooms, fresh or canned, chopped (the mushrooms, like the spinach, are a "must"!)
bean sprouts (if you use canned, be sure to rinse them well. You will need only about a handful of bean sprouts unless they are fresh, then be generous!)



1 THE STOCK: Simmer the pork steaks or pork roast bone in about 2 quarts of water until very tender. Add chicken bouillon cube and soy sauce. you want to make a lightly fragrant stock.
2 Add the vegetables and noodles to the stock and simmer just long enough for the fresh vegetables to be "crunchy" tender. Take the meat out and cut into cubes. Place these in the bottom of your soup bowls. Add the stock and vegetables and sprinkle with some of the chopped green onion tops.

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