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)
SPECIAL CONSIDERATIONS:
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 
1 cup
 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 
STEP 1: Brown the pork in the hot oil in a cookpot.
STEP 2: Chop the napa cabbage to small/medium pieces.
STEP 3: Add the napa cabbage, the water and all other ingredients.
STEP 4: It looks delicious and it is delicious. Portion is 1 cup.