I am pretty crazy about soup. I am not sure if it started back when my grandma made us condensed chicken soup or if it is something else, but to this day I am all about it. The biggest difference though, is that now I want to throw canned soup right out the window.
Since living in North Carolina we have had access to some pretty great food. We were able to eat fresh from a community garden in the beginning, and over the last few years our personal garden has grown exponentially to what it is today. That leads to me throwing together a lot of random ingredients, and this accidental Asian-style soup was no exception. It was a total guess that turned into one of the best soups I make. If you like simplicity of garden soup recipes and the balanced flavors of Asian cuisine, you will love this recipe!
1/2 cup soy sauce
6 cups chicken broth
2 cups water
1 Pork bone, with or without meat attached
1/2 head of cabbage, chopped
3 large carrots, chopped
2 tbsp. Sriracha sauce (optional)
1. Combine soy sauce, chicken broth, and water. Add in pork bone and boil for 1-2 hours.
2. Remove pork bone from broth. If meat was attached to the bone, adding it back into the soup is a great way to make it a little heavier, although it is not necessary.
3. Add cabbage and carrots to broth. Boil for ten minutes then let soup continue to simmer until carrots are fully cooked.
4. If spice is desired, add in 2 tbsp. Sriracha sauce. Stir thoroughly.