Delicious and Nutritious Minced Pork and Napa Cabbage Soup Recipe

Minced pork and napa cabbage soup is a refreshing, nutritious dish that’s easy to make. With just a few simple steps, you can bring a flavorful bowl of soup to your family’s table, perfect for balancing meals on hot days.

Preparation

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Difficulty: Easy

Ingredients for 2 servings

• Napa cabbage: ½ head
• Ground pork: 200g
• Wood ear mushrooms: 50g
• Shallot: 1 bulb
• Green onions: 3 stalks
• Cooking oil: 1 tablespoon
• Fish sauce: 1 teaspoon
• Common seasonings: Salt, seasoning powder, MSG, ground pepper

Fresh ingredients for minced pork and napa cabbage soup

Choosing Fresh Ingredients

Selecting Napa Cabbage

• Choose napa cabbage with light green tops and gradually whitening towards the base.
• Opt for medium-sized cabbages that are vibrant and intact.
• Avoid dark green, bruised, or wilted cabbage as these are usually old and not crisp or sweet.

Selecting Pork

• Fresh pork will have a dry outer membrane, a firm surface, and won’t stick to your hands.
• Lean meat should be pale pink and tender; the fat should be off-white.
• Avoid pork that’s dark red, blackish, or has red skin as these indicate poor quality.

Selecting Wood Ear Mushrooms

• Dried wood ear mushrooms should have an amber color on top and a milky brown underside.
• Prefer larger, thicker mushrooms with fewer small mushrooms at the base.

Steps to Follow

Step 1: Preparing the Ingredients

• Pork: Rinse with salted water, then drain. Use one of these methods to remove the pork’s odor:

  • Method 1: Rub the pork with coarse salt for 3-5 minutes, then rinse with clean water.
  • Method 2: Massage the pork with lemon juice, vinegar, or white wine for 5 minutes, then rinse.

• Wood Ear Mushrooms: Soak in cold water for about 20 minutes until soft, then rinse and drain. Avoid soaking too long or using warm water as it can deplete nutrients.

• Napa Cabbage: Separate the leaves, remove any damaged or worm-eaten parts. Soak in salted water for 10 minutes, rinse 2-3 times, and cut into bite-sized pieces.

• Shallot & Green Onions: Peel and mince the shallot. Rinse and chop the green onions.

Preparing ingredients for soup

Step 2: Marinating and Cooking the Soup

• Mix the ground pork and wood ear mushrooms with ½ teaspoon of seasoning powder, ½ teaspoon of salt, and ½ teaspoon of ground pepper. Let the mixture marinate for 10 minutes.
• Heat a pot over the stove, add 1 tablespoon of cooking oil, and sauté the minced shallot until fragrant.
• Add the pork and mushroom mixture, stir-fry over high heat until firm. Pour in about 500ml of water and bring to a boil.
• Once boiling, add the napa cabbage and cook until tender. Season with 1 teaspoon of fish sauce, 1 teaspoon of salt, and a pinch of MSG. Finally, add the chopped green onions and turn off the heat.

Cooking the soup

Step 3: Finishing and Enjoying

• The finished soup will have an appealing green color from the green onions and napa cabbage, along with an enticing aroma. When eating, you’ll enjoy the natural crisp sweetness of the cabbage, combined with the refreshing broth and tender, juicy minced pork.
• This dish is not only delicious but also very healthy, making it a great addition to your family’s daily menu.

Finished dish of minced pork and napa cabbage soup

Conclusion

With this simple minced pork and napa cabbage soup recipe, you can confidently head to the kitchen and prepare this nutritious dish for your family. Save the recipe and share it with friends if you find it helpful!

Wishing you success and enjoyable meals!

Further Reading

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