Smoked pork, mushroom, ginger & cabbage soup
This recipe is more a guide than an actual recipe. Enjoy!
Ingredients
Broth
- ~1 kg smoked pork (bacon) bones
- enough water to cover the bones
Soup
- ~3 litres smoked pork broth
- ~300 g mixed mushrooms (I used oyster, shiitake and black)
- 1x 5cm piece ginger
- 1/4 savoy cabbage
- ~2 tbsp tamari
To serve, optional
- boiled eggs *
Instructions
Broth
- Place bones in slow cooker, cover with water and cook in low 12-24 hours. Enjoy the smell in the process.
- Drain the broth. If your bones are meaty enough, separate the meat and keep for serving in the soup.
Soup
- Slice ginger, mushrooms and cabbage.
- Bring broth to a boil, add ginger, cook for 10 minutes.
- Add mushrooms, cook for another 10 minutes.
- Add cabbage, cook for another 10 minutes.
- Turn off heat, add tamari and adjust seasoning.
To serve
- Serve with boiled eggs and/or reserved meat.