Abalone Soup with Chinese Cabbage

1/4 lb. pork
5 c. water
16 oz. can abalone, sliced
4 - 6 oyster mushrooms, sliced
1 tsp. shoyu
1 lb. Chinese cabbage, chopped into 1 1/2 inch pieces


Boil pork, including bones, in water for about 20 minutes. Remove bones. Add abalone liquid, oyster mushrooms, and shoyu. Bring to boil. Add Chinese cabbage stems and abalone to soup, simmer for 5 minutes. Add tops and continue cooking until tender. Serve hot. Makes 4 to 6 servings.