Ingredients

  • Freshly ground black pepper
  • 6 cups bone broth or stock
  • 2 large carrots, peeled and sliced into coins
  • 1 teaspoon ghee or fat of choice
  • 6 large fresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted 'shrooms work, too)
  • 2 garlic cloves, minced
  • 1 pound ground pork (ground chicken thighs, beef, and turkey also work)
  • Kosher salt
  • 1 head Napa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives)
  • 1 small onion, diced
  • 1 large russet potato, peeled and cut into 1-inch cubes
  • 3 scallions, thinly sliced

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Saut the onions, stirring occasionally, until softened (about 3 minutes).
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  • Length: 3 minutes

Step 2

  • Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
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  • Length: 5 minutes

Step 3

  • Stir in the minced garlic and cook until fragrant, about 30 seconds.
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Step 4

  • Pour in the broth and crank up the heat to high. Bring everything to a boil.
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Step 5

  • Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Dont worry about cramming too many veggies into the potthe cabbage will cook down!
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Step 6

  • Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesnt boil over. Simmer 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 isnt boiling over or barely percolating, and adjust the heat up or down as needed.
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  • Length: 15 minutes

Step 7

  • If you want to make this soup in a pressure cooker, saut the ingredients in the pressure cooker as directed above. When youre ready to simmer 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.
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  • Length: 5 minutes

Step 8

  • Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions.
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