Instructions: Cut pork into 3/4- to 1-inch cubes.

Finely chop onion, carrot and celery. Quarter the mushrooms.

Heat salad oil in pot. Add onion, carrot, celery and mushrooms in that order.

Add pork cubes and stir-fry over high heat until pork is no longer pink on surface. Add white wine and stir until alcohol is evaporated.

Add tomatoes; break them up. Add soybeans, bouillon cube water. Heat to boiling and reduce heat. Cover and simmer 30 to 40 minutes. Season with salt and pepper.

Place in soup bowl and sprinkle with finely chopped parsley.

This recipe yields 4 servings.

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