December 13, 2023
Pork & Mushroom Cabbage Soup

4 Servings

25 minutes


454 grams Lean Ground Pork

2 tsps Sea Salt (divided)

4 cups Napa Cabbage (thinly sliced)

2 cups Shiitake Mushrooms (sliced)

1.2 liters Bone Broth

4 stalks Green Onion (sliced, plus more for garnish)

1 tbsp Ginger (minced)

2 Garlic (clove, minced)

2 tbsps Coconut Aminos


  1. Heat a large pot over medium-high heat. Once hot, add the meat, breaking it up as it cooks. Cook for three to five minutes. Season with half of the salt. Set aside, keeping the juices from the meat in the pot.
  2. Add the cabbage, mushrooms, and the remaining salt to the pot. Sauté for five minutes, stirring occasionally, or until tender.
  3. Add the broth, then add the cooked pork, green onions, ginger, and garlic. Simmer for five minutes or until heated through. Turn off the heat and stir in the coconut aminos.
  4. Divide evenly between bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is equal to approximately two cups.

Serve it With: Sliced dumpling wrappers, cooked rice, or noodles.

Additional Toppings: Bean sprouts, green onions, and/or cilantro.

More Flavor: Simmer on the stove longer for a deeper flavor.