Roast Pork and Kim Chee Soup
Compliments of Guy Shibayama, FAACF, Secretary.
Featured in the Honolulu Star-Advertiser on January 18, 2017.
3 pounds Chinese roast pork, thinly sliced
3 jars (12 ounces) won bok kim chee
2 large cans (49.5 ounce) chicken broth
1 small can (14.5 ounce) chicken broth
3 cups water
1 (6-inch) piece of ginger, crushed
9 cloves garlic, crushed
3 (20-ounce) blocks tofu, cubed
1 teaspoon fresh ground chili (may substitute with chili powder)
2 teaspoons kim chee base (available at Asian markets)
- In a large stock pot (16 quart), stir fry roast pork with kim chee for 10 minutes.
- Add remaining ingredients and bring to boil, reduce heat and simmer 15 minutes.
- Serve hot.
Makes 24 servings.
Approximate Nutrient Analysis per serving:
240 calories, 15 g fat, 4.5 g saturated fat, 35 mg cholesterol, greater than 1500 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 19 g protein