Ingredients

• 1 teaspoonghee or fat of choice
• 1 smallonion, diced
• kosher salt
• 2 poundsground pork (ground chicken thighs, beef, and turkey also work)
• 6 largesfresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted ’shrooms work, too)
• 2 garlicscloves, minced
• 6 cupsbone broth or stock
• 1 headNapa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives)
• 2 largescarrots, peeled and sliced into coins
• 1 largerusset potato, peeled and cut into 1-inch cubes
• black pepper
• scallions, thinly sliced

Directions

1. Heat the ghee in a large pot over medium heat.
2. When the fat is shimmering, toss in the diced onion with a sprinkle of salt.
3. Sauté the onions, stirring occasionally, until softened (about 3 minutes).
4. Add the ground pork and break it up with a spatula.
5. Stir in the sliced mushrooms and another sprinkle of salt.
6. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Pour in the broth and crank up the heat to high.
9. Bring everything to a boil.
10. Then, stir in the cabbage, carrots and potato
11. Bring the soup back to a boil.
12. Lower the heat to medium or medium low
13. maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over.
14. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes).
15. Season to taste with salt and freshly ground black pepper