Opo Squash Wonder Soup
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Ingredients45 m servings 336 cals
Original recipe yields 2 servings (2 large bowls)
- Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
- Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
- Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.
- Cook's Note:
- Substitute 1/2 teaspoon dried parsley for the fresh parsley, if desired.
Per Serving: 336 calories; 20.9 g fat; 12.9 g carbohydrates; 26 g protein; 85 mg cholesterol; 4416 mg sodium. Full nutrition
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