Reishi Pork & Ginger Immunity Soup

Name: Reishi Pork & Ginger Immunity Soup
Yield: 4
Ingredients: 2 jars of FOND’s Five Spice &amp; Pear Bone Broth; 1 Tbsp extra virgin olive oil; 1 bunch of kale, organic, thinly sliced; 2-in piece of ginger, freshly grated; 1 slice of reishi mushroom; 1-lb of heritage ground pork, unseasoned; 1½ tsp organic five spice; ¼ tsp salt; 2 Tbsp coconut aminos; Fish sauce

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Servings

Ingredients

2 jars of FOND’s Five Spice & Pear Bone Broth
1 Tbsp extra virgin olive oil
1 bunch of kale, organic, thinly sliced
2-in piece of ginger, freshly grated
1 slice of reishi mushroom
1-lb of heritage ground pork, unseasoned
1½ tsp organic five spice
¼ tsp salt
2 Tbsp coconut aminos
Fish sauce

Directions

In a large dutch oven, add extra virgin olive oil and sauté the kale and ginger until wilted and fragrant. Add the bone broth and the reishi, bring to a boil. While the bone broth is coming up to temperature, make the pork meatballs. Combine the pork, spices and salt. Once combined, spoon the mixed pork in little balls into the boiling broth. Once they have all been added reduce the temperature so that it simmers and continue to cook for 10 minutes or until the meat is cooked through.
Add coconut aminos and fish sauce if using and salt to taste. Remove the reishi mushroom and serve immediately.

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