ABC Soup Recipe with Pork: Slow-Simmered Richness in One Pot

This ABC soup recipe with pork transforms humble ingredients into a deeply comforting, slow-simmered masterpiece that tastes like a hug in a bowl. The secret lies in the pork's slow transformation—tender, fall-apart meat that infuses the broth with rich, savory depth while aromatic vegetables melt into perfect harmony. I developed this recipe after years of perfecting the balance between bold flavors and approachable technique, ensuring it delivers restaurant-quality results without requiring a long ingredient list or complicated steps.

The beauty of this one-pot wonder is its versatility—it works equally well as a hearty weeknight dinner or an impressive centerpiece for gatherings. We start with a simple pork cut (like pork shoulder or ribs) that cooks low and slow, developing layers of flavor as it renders into the broth. Aromatics like onion, garlic, and ginger form the flavor foundation, while vegetables like carrots, celery, and cabbage add texture and sweetness that deepens with each passing minute of simmering.

By the time you're ready to serve, you'll have a soup that's rich yet balanced—pork so tender it nearly dissolves on your tongue, vegetables perfectly softened but still holding their shape, and a broth that's deeply flavorful without being heavy. The best part? This recipe builds as it cooks, so you can adjust seasoning or add extra vegetables right up until serving. It's the kind of meal that gets better with leftovers and becomes a family favorite in no time.

Serve with crusty bread for dipping or a sprinkle of fresh herbs for brightness. The technique is straightforward, but the results are anything but ordinary—this is comfort food at its finest, where every spoonful tells a story of patience and care. Let's get cooking!

Ingredients for abc soup recipe pork

Sixteen ingredients for a pork soup that tastes like a restaurant favorite.

The pork shoulder is the backbone of this soup—bone-in for richer broth, but don't stress if you can't find it. Costco or local butchers usually carry it, and it's worth the extra effort. Look for cuts with good marbling, which means more flavor. If you're short on time, pre-cut pork shoulder from the grocery store's deli section works too. The Chinese cabbage? Napa cabbage is ideal, but any hearty green cabbage will do—just chop it into bite-sized pieces. For the shiitake mushrooms, dried is best—they add an earthy depth that fresh can't match. Soak them in hot water for 20 minutes before adding to the pot.

No sherry? Dry white wine or even extra chicken broth works in a pinch. Soy sauce substitutes? Tamari or coconut aminos both work, but dark soy gives that classic ABC soup color. Fresh ginger is non-negotiable here—it's the secret to that bright, aromatic flavor. If you can't find fresh, ginger powder at half the amount is better than nothing. The sesame oil is just for finishing, so don't skimp on the good stuff—Trader Joe's or Asian markets have the best options. And if you're worried about the broth being too thin, the cornstarch slurry will save the day. Just make sure to whisk it well before adding to the pot.

This soup tastes even better the next day—3-4 days in the fridge is perfect. For leftovers, store in airtight containers with a splash of broth to keep it moist. Freezes beautifully for up to 3 months, but the texture changes slightly after thawing. I always make a double batch because it's impossible to resist seconds. Garnish with extra sesame oil, chopped scallions, or a sprinkle of toasted sesame seeds before serving. The pork will be so tender you'll want to eat it with a spoon.

Step-by-step instructions for ABC soup with pork

Here's how to transform humble ingredients into a deeply flavorful pork soup that simmers with complexity.

Pat the 2 lb pork shoulder dry with paper towels—this ensures maximum browning. Cut the meat into 2-inch chunks, leaving the bone-in for richer broth development. In a large Dutch oven, heat 1 tablespoon of neutral oil over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork until deeply golden brown on all sides—about 3-4 minutes per batch. You'll know it's ready when the exterior develops a caramelized crust and releases easily from the pan.

Once all pork is browned, remove it from the pot and set aside. The browned bits (fond) will form the flavor base for your soup, so don't scrape them out. Here's the thing—those bits packed with meaty flavor that dissolve into your broth as it simmers.

In the same Dutch oven, reduce heat to medium and add another tablespoon of oil. Add the chopped 1 whole yellow onion, 4 medium carrots cut into chunks, and 4 whole celery stalks cut into 1-inch pieces. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the 6 peeled and smashed garlic cloves and 1 inch of peeled, thinly sliced fresh ginger, cooking for another 30 seconds until fragrant—this is when your kitchen should smell like an Asian street market.

Pour in the 0.5 cup dry sherry and scrape up any browned bits from the bottom. Let it simmer for 2 minutes until the alcohol aroma dissipates. This deglazing step unlocks layers of flavor that would otherwise go to waste.

Add the 4 whole dried shiitake mushrooms to a heatproof bowl and pour 2 cups of boiling water over them. Let them soak for 20 minutes while you continue with the soup. Once rehydrated, squeeze out excess water and chop the mushrooms coarsely. Return them to the pot along with the 1 lb chopped Chinese cabbage, 4 cups low-sodium chicken broth, 2 tablespoons soy sauce, 1.5 teaspoons salt, and 0.5 teaspoon black pepper.

Bring everything to a gentle boil, then reduce heat to low. Add the seared pork shoulder back to the pot. The soup should simmer uncovered for 1 hour 15 minutes, maintaining a gentle bubble. Stir occasionally to prevent sticking, but don't worry about perfect cleanliness—this is a rustic soup. The pork should become fork-tender, and the vegetables should soften completely.

Once the pork is tender, remove it from the broth and set it aside. In a small bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly pour this mixture into the simmering broth while stirring constantly. The soup should begin to thicken immediately—simmer for another 2-3 minutes until it reaches your desired consistency. For a glossy finish, drizzle in the 1 tablespoon toasted sesame oil.

Return the pork and any accumulated juices to the pot. Taste and adjust seasoning if needed—you might need a touch more soy sauce for umami depth or salt to balance flavors. Here's where it gets good: let the soup sit off heat for 5 minutes to allow the flavors to meld completely.

Dietary considerations for this recipe

Gluten-Free Swaps

This soup is naturally gluten-free, but if you're using store-bought chicken broth, check the label—many brands contain hidden gluten. I always keep Better Than Bouillon or Pacific Foods low-sodium broth on hand because they're certified gluten-free. For extra safety, use homemade broth made from scratch. The soy sauce is the only potential concern—opt for tamari instead of regular soy sauce to guarantee gluten-free status. 🌱

Low-Carb Adaptations

To make this soup lower in carbs, swap the Chinese cabbage for shredded kale or bok choy—they add similar texture with fewer carbs. You can also reduce the carrots to just 2 medium instead of 4. The pork shoulder remains the star, providing plenty of protein and flavor without the carbs. For extra richness, stir in 1 tablespoon of coconut aminos instead of soy sauce. This keeps the umami depth while cutting carbs significantly.

Dairy-Free Considerations

This recipe is already dairy-free, but if you're sensitive to sesame, skip the sesame oil and finish with a drizzle of toasted coconut oil instead. The flavor profile remains rich and satisfying without dairy. For an extra boost of creaminess, stir in 2 tablespoons of coconut milk during the final simmer. It adds a subtle sweetness that pairs beautifully with the pork and vegetables.

Protein Adjustments

If you're watching your protein intake, you can reduce the pork to 1 lb and add 1 cup of cooked quinoa or ½ cup of cooked lentils for extra plant-based protein. The soup will still be hearty and satisfying. For a vegetarian version, swap the pork for extra-firm tofu (pressed and cubed) or mushrooms (like shiitake or oyster). The broth and vegetables will carry the dish beautifully. 💪

Allergen-Friendly Tips

For nut allergies, ensure your sesame oil is processed in a nut-free facility—Trader Joe's or Whole Foods carry safe options. If mushrooms are a concern, omit the shiitake and add extra cabbage or spinach for texture. For soy allergies, use coconut aminos in place of soy sauce. Always double-check labels on broth and other packaged ingredients to avoid cross-contamination. Safety first!

Keto-Friendly Version

To make this soup keto-friendly, skip the carrots and reduce the cabbage to ½ lb. The pork shoulder remains the primary protein source, and the broth provides flavor without carbs. Add 1 tablespoon of butter or 1 tablespoon of heavy cream at the end for extra richness. The result is a low-carb, high-fat soup that keeps you satisfied. Just watch your portion sizes—this soup is so flavorful, a bowl is easy to finish!

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