Potsticker Soup Flavorful (Printable Version)
A hearty soup combining pork, cabbage, mushrooms, and ginger for a savory, satisfying meal.
# Ingredients Required:
→ Broth & Seasoning
01 -
960 ml meat stock
02 -
2 teaspoons sea salt
03 -
½ teaspoon ground white pepper
04 -
2 tablespoons coconut aminos
05 -
2 tablespoons fresh ginger root, minced
06 -
2 cloves garlic, minced
→ Vegetables
07 -
790 grams Napa cabbage
08 -
200 grams shiitake mushrooms, sliced
09 -
1 bunch scallions, separated into whites and greens
→ Protein
10 -
450 grams ground pork
→ Fat
11 -
2 tablespoons additional fat (as needed)
# Guide to Cooking:
01 -
Heat a large skillet or pot over medium-high heat. Add ground pork, 1 teaspoon sea salt, and ground white pepper. Cook, breaking up the meat, until no pink remains. Adjust heat as necessary. Remove pork with a slotted spoon to a bowl, retaining the rendered fat in the skillet.
02 -
Assess the amount of fat left in the skillet and add additional fat if needed to total 2 to 3 tablespoons. Reduce heat to medium. Add Napa cabbage and ½ teaspoon sea salt. Cook for 15 minutes, stirring and moving cabbage every 5 minutes for even cooking. Add sliced shiitake mushrooms and the remaining ½ teaspoon sea salt. Continue cooking and stirring for 5 more minutes.
03 -
Pour in meat stock, cooked pork, the white parts of the scallions, ginger, and garlic. Stir to combine, bring mixture to a simmer, cover, reduce heat, and let gently simmer for 5 minutes.
04 -
Remove from heat. Stir in the green parts of the scallions and coconut aminos. Reserve some scallion greens for garnish if desired. Serve hot.
# Extra Suggestions:
01 -
For a ketogenic variation, omit scallion whites and garlic.
02 -
To comply with the Autoimmune Protocol (AIP), replace ground white pepper with ground ginger.