Chinese Vegetable Soup Makes 6 cups 4 cups chicken broth 1 cup roast pork (or cooked chicken) cut into thin strips ½ package frozen snowpeas 5 water chestnuts, sliced thin 1 teaspoon soy sauce 5 mushrooms, sliced thin ¼ pound fresh spinach, finely chopped ½ small head iceberg lettuce, shredded Bring the chicken broth to a boil in a kettle, and add the roast pork or chicken, snowpeas, water chestnuts, soy sauce, mushrooms, and spinach. Bring to a boil again and add lettuce. Simmer for two minutes and serve with dried Chinese noodles on the side.