Asian-Style Pork Soup with Napa Cabbage, Potatoes, Carrots & Mushrooms

Directions

1. Rinse and dry all fresh produce, then prep the vegetables as directed below.
2. Dice the potato into small pieces and place them in a medium bowl.
3. Peel and small-dice the carrot; add to the potato bowl. Slice the mushrooms thinly and add them to the bowl as well.
4. Preheat a medium saucepan over medium-high heat.
5. While the pan heats, peel and finely chop the onion, then mince the garlic. Add both to the bowl with the vegetables and set aside.
6. Add oil to the hot pan, then crumble in the pork. Cook, breaking it up with a spoon, until browned and crumbly, 4–5 minutes, seasoning with pepper and coriander as desired.
7. Toss the vegetable mix into the pan and cook it with the pork until the veggies soften slightly, about 3–4 minutes.
8. Trim the cabbage: remove the root end, halve lengthwise, and slice into 1-inch-wide strips.
9. Add the cabbage, broth, soy sauce, and chili-garlic sauce to the pan. Stir to combine, then bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the vegetables are tender, 12–15 minutes.
10. Remove the pan from heat and taste for salt and pepper, adjusting if needed.
11. Ladle the soup into bowls and serve hot.