Yield
4

A sprightly ginger broth transforms typical cabbage, pork, and potato soup into a meal that's light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.

How to Make It

Step 1

In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

Step 2

Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Step 3

Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.

Step 4

Fresh Ginger: You'll want to use really fresh ginger here; it's integral to the flavoring of the soup. Look for a piece that has taut skin and is firm to the touch. After the ginger is peeled(the easiest way is to scrape the peel off with a spoon), its color should be pale yellow. If the ginger is blueish green instead, chances are the piece is old and won't have the vibrant flavor you're looking for.

Step 5

Wine Recommendation: Tokay Pinot Gris is full and very rich, with gentle acidity and a nutty flavor. You'll be surprised how well it performs here.

Quick From Scratch One-Dish Meals

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