Gingered Pork and Cabbage Soup

• 6 cups chicken broth
• 8 ounces pork, cut 1/2 inch thick
• 1 cup chopped onion
• 2 teaspoons grated fresh ginger
• 4 garlic cloves, minced
• 1 tablespoon cooking oil
• 3 small tomatoes, chopped
• 2 medium carrots, finely chopped
• 12 cup small shell pasta
• 4 cups thinly sliced napa cabbage
• 14 cup snipped of fresh mint

1. In a medium saucepan, bring chicken broth to a boil.
2. Cut pork into 1/2 inch cubes.
3. In a large saucepan, cook pork cubes, onion, ginger and garlic in hot oil until pork is brown.
4. Add hot chicken broth.
5. Bring to boiling.
6. Stir in tomatoes and carrots.
7. Return to boiling.
8. Reduce heat.
9. Simmer, covered, for 15 minutes.
10. Stir in pasta and cook for 6 to 8 minutes until pasta is tender, but still firm.
11. Stir in sliced cabbage and mint.

chicken broth, pork, onion, ginger, garlic, cooking oil, tomatoes, carrots, shell pasta, cabbage, mint

Taken from www.food.com/recipe/gingered-pork-and-cabbage-soup-452340 (may not work)