Source: dLife

Fresh ginger and Chinese cabbage lend Asian flavors to this hearty soup.

Servings

6 cup chicken broth, low sodium
8 oz Pork, roast, sirloin, roasted , cut 1/2 inch thick
1 cup fresh chopped onion
2 tsp ground ginger , grated
4 medium garlic cloves , minced
1 tsp olive oil
3 fresh tomatoes , chopped
2 medium carrots , finely chopped
0.5 cup Pasta, shells, small, enriched, cooked , dried
4 cup napa cabbage
2 oz fresh mint , snipped

1 In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes.
2 In a large saucepan cook pork cubes, onion, ginger, and garlic in hot oil until pork is brown.
3 Add hot chicken broth. Bring to boiling.
4 Stir in tomatoes and carrots. Return to boiling and reduce heat. Simmer, covered, for 15 minutes.
5 Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint.

If you like Chinese food, you'll love this. Add some water chestnuts and some broccoli for this recipe.