Pork And Mustard Cabbage Soup

Directions

1. 1. Sliver pork. Cut cabbage leaves in 1-inch sections.
2. 2. Bring stock to a boil. Add in pork and simmer, covered, about 5 min.
3. 3. Add in cabbage and simmer, covered, 5 min more. Stir in salt, sugar, pepper and soy sauce.
4. VARIATIONS: For the pork, substitute 1/4 lb. smoked ham or possibly 1/4 c. dry shrimp (soaked).
5. For the mustard cabbage, substitute round cabbage, shredded.
6. In step 3, add in with cabbage, 1/2 c. each water chestnuts and bamboo shoots, both sliced.
7. Add in 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through.
8. Poach a Chinese salt egg and float on the soup as a garnish.