How to make it

  • Pour chicken stock into a large pot.
  • Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes.
  • Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more.
  • Adjust seasonings to taste.

Reviews & Comments 2

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  • irishiz 9 years ago
    Sounds great and it looks like it goes fast once you get the ingredients prepped. Bookmarking for future reference - I'm in the DC area and it's just a little too warm to try this now! Thanks!
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    " It was excellent "
    chefmeow ate it and said...
    Yum, I love this soup and order it everytime we got for Asian food. Will try this, it sounds incredible. Great post. You have my 5.
    Was this review helpful? Yes Flag

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