Muxi Soup

"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."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

  • 5 ounces lean boneless pork
  • 1 tablespoon soy sauce
  • 2 ounces baby spinach leaves
  • 12 teaspoon salt
  • 1 tablespoon dried wood ear mushrooms, soaked
  • 14 teaspoon white pepper, ground
  • 2 eggs, beaten
  • 4 teaspoons sesame oil
  • 4 cups chicken stock, preferably homemade and unsalted (can substitute vegetable broth)
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directions

  • 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.

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Reviews

  1. 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...
     
  2. 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.
     
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Tweaks

  1. 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...
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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