Prep 20 mins
Cook 0 mins
A classic from Northern China, this is a very mild soup. Very good served with spicy condiments/sauces on the side. The original recipe called for 1/4 teaspoon of MSG. I leave it out.
- 5 ounces lean boneless pork
- 1 tablespoon soy sauce
- 2 ounces baby spinach leaves
- 1⁄2 teaspoon salt
- 1 tablespoon dried wood ear mushrooms, soaked
- 1⁄4 teaspoon white pepper, ground
- 2 eggs, beaten
- 4 teaspoons sesame oil
- 4 cups chicken stock, preferably homemade and unsalted (can substitute vegetable broth)
- Cut the pork into fine slivers.
- Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
- Blanch spinach in boiling water briefly and drain.
- Break the wood ears into small pieces.
- Heat the stock in a pot.
- Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
- Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
- Sprinkle the sesame oil and the spinach on top.
- Serve immediately.
Excellent! I made this for my aging parents and they thought it was delicious and asked for seconds (my father especially is very picky). I substituted portabello mushrooms for the wood ear since we can't get wood ear mushrooms here, and used Campbell's low salt healthy request soup in a carton (no MSG) for the soup. When I make it for myself I add thinly sliced hot peppers...
I really liked this soup. It had a fresh, 'clean' taste and was very pretty with the spinach served on top. This recipe gets its 5 justly-deserved stars because of great flavour matched by incredible ease of preparation and low calorie count. Thanks for a great lunch, Kate.