Pork, Mushroom & Cabbage Soup

a recipe photo of Pork, Mushroom, and Cabbage Soup — Credit:
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling

Cook Time:

15 mins

Active Time:

15 mins

Total Time:

30 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Low-Fat High-Protein Egg-Free Low-Calorie

This hearty soup is ready in only 30 minutes—perfect for quick weeknight meals.
The mild-flavored Napa cabbage adds fiber and antioxidants to your meal.
You can swap out the pork for chicken or tofu if you prefer.

If you're looking for a weeknight pork soup recipe, our Pork, Mushroom and Cabbage Soup is a low-carb and diabetes-friendly recipe for everyone. Lean, protein-rich pork is combined with earthy mushrooms and heart-healthy cabbage. We used low-sodium broth and reduced-sodium soy sauce to add rich flavor but cut back on sodium. Antioxidant-packed ginger and garlic load this soup in aromatics, and the crushed red pepper gives it the perfect amount of heat. As if it couldn't get any better than that, the soup is ready in 30 minutes. Keep reading for our expert tips on technique suggestions, ingredient substitutions and more!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

The most flavorful and tender cuts of pork to use in soup are pork shoulder (also known as picnic shoulder) and pork butt (also from the shoulder and known as Boston butt).
If you prefer, you can substitute pork with chicken, ground beef or firm tofu. To save time, consider adding store-bought rotisserie chicken toward the end of cooking so it becomes steaming hot in the soup.
We recommend using napa cabbage in this soup because it is tender, mild and slightly sweet. However, you can also use Savoy cabbage, which has similar qualities.
In the supermarket, green onions may be labeled as spring onions or scallions. Both the white and green parts can be used in making the soup.

Nutrition Notes

Lean boneless pork is an excellent source of lean protein. Pork is also a rich source of thiamin, a B vitamin that plays a crucial role in converting carbohydrates to energy. Lean boneless pork is an excellent protein choice for those looking to lose or maintain their weight and for active individuals.
Shiitake mushrooms add an earthy and umami flavor to this soup. They also add great nutrition. They are an extremely low-carb food, which makes them appropriate for many dietary patterns. Cooked shiitake mushrooms are an excellent source of copper, an essential mineral that helps protect our cells against damage and is also important for brain health.
Napa cabbage is a leafier, tender type of cabbage, but with the same health benefits as green cabbage. As a cruciferous vegetable, you'll still get the fiber and antioxidant benefits with a milder flavor. It's very low in calories and high in water content, so it will wilt nicely into your soup.

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Ingredients

1/2x

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Original recipe (1X) yields 6 servings

Nonstick cooking spray
12 ounces lean boneless pork, cut into bite-size pieces
2 cups sliced fresh shiitake mushrooms
2 cloves garlic, minced
3 (14 ounce) cans reduced-sodium chicken broth
2 tablespoons dry sherry
2 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
¼ teaspoon crushed red pepper
2 cups thinly sliced Chinese (napa) cabbage
1 green onion, thinly sliced

Directions

Coat a large saucepan with cooking spray; preheat over medium heat. Add 12 ounces of pork to saucepan; cook for 2 to 3 minutes or until slightly pink in center. Remove from pan; set aside. Add 2 cups mushrooms and 2 cloves garlic to pot; cook and stir until tender.

Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling
Stir in 42 ounces broth, 2 tablespoons sherry, 2 tablespoons soy sauce, 2 teaspoons ginger and ¼ teaspoon crushed red pepper. Bring to boiling. Stir in pork, 2 cups cabbage and 1 green onion; heat through.

Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling

Equipment

Large saucepan

Frequently Asked Questions

Can I use a different type of mushroom?

Absolutely! Use sliced white or cremini mushrooms if you can't find fresh shiitake mushrooms. For dried shiitake mushrooms, use ½ ounce (about ½ cup). Place the dried shiitake mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, discard the stems and thinly slice the mushrooms.
I don't have dry sherry, is there a substitute?

You can use a dry white wine like chardonnay, sauvignon blanc or pinot grigio. For a nonalcoholic substitute, add about ½ tablespoon of lemon juice, apple cider vinegar or white wine vinegar for a touch of acidity to balance the flavors of the soup.
What's the easiest way to grate fresh ginger?

We recommend storing your ginger in the freezer. When the ginger is frozen, it's easier to remove the peel using the edge of a metal spoon. Once the peel is removed, we suggest grating it using a Microplane or box grater, but be sure to protect your fingers. This is when a cut-proof glove can come in handy.
How should I store and reheat leftovers?

You can refrigerate cooled soup in an airtight container for up to 3 days or freeze it for up to 2 months. If you plan to take the soup to work, you might want to freeze it in individual servings. You can reheat the soup in the microwave until warm or heat it on the stovetop over medium-low heat, making sure it doesn't boil.
What should I serve with Pork, Mushroom & Cabbage Soup?

This soup pairs well with a bowl of rice and salad as well as recipes like our Crab Wontons with Brie, Steamed Vegetable Dumplings or Turkey, Pork & Chinese Chive Dumplings, Stir-Fried Chinese Egg Noodles and Air-Fryer Egg Rolls.

Diabetic Living Magazine

Nutrition Facts (per serving)

140	Calories
3g	Fat
10g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 140
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 16g	31%
Total Fat 3g	4%
Saturated Fat 1g	6%
Cholesterol 31mg	10%
Vitamin A 133IU	3%
Vitamin C 8mg	9%
Folate 22mcg	5%
Sodium 691mg	30%
Calcium 31mg	2%
Iron 1mg	4%
Magnesium 24mg	6%
Potassium 338mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Jan Valdez

and

Linda Frahm