Napa Cabbage Soup
- 1 tsp peanut oil (3.3g)
- 1/2 cup medium ground pork rolled in dime-sized balls (130g)
- 2 cups leafy tops of napa cabbage (100g)
- 2 medium green onions (36g)
- 3/4 tsp salt (4.8g)
- 1 tsp Accent (MSG) (4.7g)
- 4 cups water (1kg)
The Accent gives this soup that nice oriental taste we associate with won ton soup. A great way to exploit the low-phosphorus, low-potassium gold mine that is napa cabbage! Highly recommended by chef Quidenay,
this soup goes down easy when you're under the weather... or if you need to warm up.
| Nutritional information
| Phosphorus (mg)|| 63 |
| Potassium (mg)|| 112 |
| Sodium (mg)|| 425 |
| Protein (g)|| 6.9 |
| Sugar (g)|| 0 |
| Carbohydrates (g)|| 0.4 |
| Water (mL)|| 233 |
| Fibre (g)|| 1 |
| Calories|| 80 |
Brown the pork in the hot oil in a cookpot.
Chop the napa cabbage to small/medium pieces.
Add the napa cabbage, the water and all other ingredients.
It looks delicious and it is delicious. Portion is 1 cup.
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attain the personalized nutritional goals set by your doctor and your renal dietitian.