I did mine in the instant pot. Instructions at the bottom for that. About 6 net carbs for my ingredients…
Yield: 6 servings
Ingredients1 teaspoon ghee or fat of choice
1 small onion, diced
1 pound ground pork (ground chicken thighs, beef, and turkey also work)
6 large fresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted ’shrooms work, too)
2 garlic cloves, minced
6 cups bone broth or stock
1 head Napa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives)
2 large carrots, peeled and sliced into coins
7 oz. radishes
Freshly ground black pepper
Kosher salt
Instructions
Stovetop
- Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes).
- Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the broth and crank up the heat to high. Bring everything to a boil.
5. Then, stir in the cabbage, carrots and radishes, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down!
6. Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed.
7. Season to taste with salt and freshly ground black pepper. Ladle into bowls.
Instant Pot
If you want to make this soup in a pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking.