Pork Soup

• 1 1/2 lb. chopped pork
• 1 handful dried ebi (about 1/2 c.)
• 4 to 5 cloves garlic, chopped
• 2 1/2 inches ginger, cleaned and sliced
• 1 round onion, sliced
• 1 head Chinese cabbage or mustard cabbage or watercress
• 1 can clams, unseasoned
• 1 tray scallops (fresh or frozen)
• dried mushrooms, sliced

1. Soak
2. mushrooms
3. in
4. water; set aside.trown pork with garlic and
5. ebi in a 6-quart saucepan.
6. Add 2 1/2 to 3 cups of water,
7. a can of clams and mushrooms.
8. Cover and simmer for 1 hour.
9. Season with salt, pepper, shoyu and ajinomoto (optional).tdd
10. scallops and
11. onion;
12. simmer
13. for
14. 5 minutes.
15. Add cabbage
16. which
17. has been
18. cut into 2-inch pieces.
19. Serve when cabbage is cooked. Makes 5 servings.

pork, handful, garlic, ginger, onion, head chinese cabbage, clams, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488878 (may not work)