Creating Soup From Leftover Pork

I roasted a pork picnic shoulder Saturday evening, so we've got leftover pork in the house. I also had a fresh pot of homemade chicken broth. So last night I improvised a pot of soup using leftover pork. Here's how it went:

I put some chicken broth in the pork roasting pan, and dissolved the nice brown pork drippings. Poured this into my big saucepan, and added about a quart or so of broth. Put this over medium-high heat, while I cut some leftover pork in strips -- probably between two and three cups full. Dumped that in, too.

I was thinking "Asian," since the only pork-based soups I've had have been Asian. So I added a can of mushrooms and a can of bamboo shoots, water and all. Stirred in a couple of tablespoons each of soy sauce and dry sherry, and grated in some ginger root -- a couple of teaspoons worth. (I keep a ginger root in a zipper-lock bag in my freezer, so I always have fresh ginger on hand.)

Finally, I drained a packet of tofu shirataki, snipped across them a few times with my kitchen shears ('cause they're awfully long,) and added them to the soup. Let it simmer over lowest heat till That Nice Boy I Married was ready for supper.

I wanted to serve the soup with some sliced scallions on top, but I didn't have any scallions in the fridge. I did, however, have an onion that was celebrating early spring by sending up a nice green shoot. So I cut off the green shoot, minced it up, and sprinkled some on each serving.

Good stuff!

I eyeballed this, so my calculations are tentative, but this works out to being very low carb. Given four servings, Mastercook comes up with 3 grams of carb, 1 gram of fiber. 20 grams protein, though I'm betting it's more than that; my homemade chicken broth is a lot richer than store-bought.