How to Make Pork and Napa Cabbage Soup (Whole30, Gluten-Free) | Nom Nom Paleo

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is a more economical cut.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Tempeh is a protein-rich alternative, while canned beans are budget-friendly.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a cost-effective substitute.

Grab a large pot and put it over medium heat.

Spoon in some of your favorite cooking fat and wait until it’s shimmering.

Toss in a diced onion and a sprinkle of salt; sauté until softened, but don’t caramelize.

Add ground pork and break it up with a spatula.

Stir in sliced shiitake mushrooms and another sprinkle of salt.

Soak dried shiitake mushrooms in a bowl for about 30 minutes to 1 hour before using.

Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender.

Plop in minced garlic and cook until fragrant.

Pour in your broth and crank up the heat to high to bring it to a boil.

Dump in Napa cabbage, carrots, and potato; bring the soup back to a boil.

Lower the heat to medium or medium-low to maintain a simmer, partially cover with a lid leaving a crack to prevent boiling over.

Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork.

Taste for seasoning and ladle it up.

Garnish with scallions and cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens