Roast Pork and Kim Chee Soup
Compliments of Guy Shibayama, FAACF, Secretary.
Featured in the Honolulu Star-Advertiser on January 18, 2017.
3 pounds Chinese roast pork, thinly sliced
3 jars (12 ounces) won bok kim chee
2 large cans (49.5 ounce) chicken broth
1 small can (14.5 ounce) chicken broth
3 cups water
1 (6-inch) piece of ginger, crushed
9 cloves garlic, crushed
3 (20-ounce) blocks tofu, cubed
1 teaspoon fresh ground chili (may substitute with chili powder)
2 teaspoons kim chee base (available at Asian markets)
In a large stock pot (16 quart), stir fry roast pork with kim chee for 10 minutes. Add remaining ingredients and bring to boil, reduce heat and simmer 15 minutes. Serve hot. Makes 24 servings.
Approximate Nutrient Analysis per serving:
240 calories, 15 g fat, 4.5 g saturated fat, 35 mg cholesterol, greater than 1500 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar, 19 g protein