Roast Pork Kim Chee Soup

Featured in the Honolulu Star-Bulletin on January 14, 2009.



1/2 pound Chinese-style roast pork, thinly sliced
4 ounces won bok kim chee
1 can (14 1/2 ounces) chicken broth
1/2 cup water
1-inch piece fresh ginger root, crushed
1/2 block of tofu (about 10 ounces), cubed


  1. In a large saucepan, fry roast pork with kim chee.
  2. Add remaining ingredients; boil until soup is hot.

Makes 4 servings.

Approximate Nutrient Analysis per serving (assumes 1 tablespoon canola oil):
300 calories, 21 g fat, 5 g saturated fat, 55 mg cholesterol, greater than 1000 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g sugar, 23g protein


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