Gingered Pork and Cabbage Soup

In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork . Cut pork into 1/2-inch cubes.

In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown.

Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.

Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint. Makes 8 servings.