Chinese Five spice Pork Vegetable soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 108.5
  • Total Fat: 4.1 g
  • Cholesterol: 17.9 mg
  • Sodium: 522.5 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 11.3 g

View full nutritional breakdown of Chinese Five spice Pork Vegetable soup calories by ingredient


I wanted more veggies without the salt. I wanted more veggies without the salt.
Number of Servings: 10


    Pork Tenderloin, 8 oz
    *Chinese Five-Spice Powder, 1 tsp
    *Crushed Red Pepper, 0.5 tsp
    Sesame Oil, 1 tbsp
    *Fresh Cilantro (1 bunch), 1 serving
    Celery, raw, 4 stalk, large (11"-12" long)
    Cabbage, napa, 4 cup
    *Broth, chicken: Kitchen Basics, Unsalted Chicken Cooking Stock, 1 cup(240 ml)/serv, 4 serving
    Soy sauce (shoyu), low sodium, .25 cup
    *Canned Bean sprouts, 1.75 cup
    garlic powder -1TB
    Simply Asia sweet ginger garlic seasoning 1/4 tsp, 12 serving
    Bird's Eye Steam Fresh Asian Medley Vegetables, 3.5 serving (remove)
    Your choice frozen Chinese vegetable blends--I used Family Size Birds Eye Chinese mixed vegetables as well.


I was unable to locate calorie values for the Chinese mixed vegetables, (carrots, broccoli, red peppers, green beans,onions) and since I threw the package out, darn! But they were about 45 calories per 1/2 cup.


Julienne the pork. Add oil, pork, 5 spice and crushed red pepper to large soup pot, stir until browned. Add chicken stock and cook for 25 minutes. Shred cabbage, thin slice celery, chop cilantro. Add raw veggies and soy sauce to the pot, let cook 10 minutes. Add frozen vegetables, cook 15 minutes and add bean sprouts

Serving Size: 10 2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LINWINAGAIN.