Roast Pork Kim Chee Soup
- 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
Roast Pork Kim Chee Soup
Featured in the Honolulu Star-Bulletin on January 14, 2009.
Ingredients:
Directions:
- In a large saucepan, fry roast pork with kim chee.
- 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
