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Vegetable Soup Japanese-Style Recipe
|Lean pork||1 Pound|
|Chicken stock||4 Cup (64 tbs) (Use Basic Variety)|
|Canned bamboo shoots||4 Ounce, drained|
|Soy sauce||1 Tablespoon|
|Chopped spinach||1⁄2 Cup (8 tbs) (Use Fresh Leaves)|
|Powdered ginger||1 Teaspoon|
Serving size: Complete recipe
Calories 1170 Calories from Fat 335
% Daily Value*
Total Fat 37 g57.3%
Saturated Fat 11.8 g59.1%
Trans Fat 0 g
Cholesterol 337.2 mg
Sodium 2623.6 mg109.3%
Total Carbohydrates 82 g27.2%
Dietary Fiber 9.1 g36.4%
Sugars 21.2 g
Protein 125 g249.1%
Vitamin A 242.6% Vitamin C 28.5%
Calcium 10.9% Iron 49.6%
*Based on a 2000 Calorie diet
Place mushrooms in small bowl.
Add enough stock to cover; let stand 1 hour.
Remove mushrooms from stock; slice.
Place in large saucepan.
Add stock from bowl, remaining stock, and pork; bring to boil.
Reduce heat to low; simmer 10 minutes.
Add carrot, bamboo shoots, and soy sauce; cook 5 minutes.
Stir in spinach and ginger; boil rapidly 2 minutes.