Recipes / Chinese

Chop Suey Tong, Chop Suey Soup With Egg

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Recipe by Dienia B.

Recipe from Fred Wing around 1950.dont let the simple things in this fool you its a very nice lite egg soup i made it egg drop . it is also a very cheap soup to make for end of the month lol

READY IN: 43mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon cornstarch
  • 1
    teaspoon soy sauce
  • 1
    tablespoon oil
  • 1⁄4
    lb pork, cut into 1/8 pieces
  • 6
    cups chicken stock
  • 1
    cup carrot, sliced in 1/4 inch pieces
  • 1⁄2
    cup celery, cut in 1/4 inch pieces
  • 1⁄4
    cup mushroom, canned
  • 1
    egg
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DIRECTIONS

  • Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix.
  • Bring the chicken stock to a boil; add carrot, celery, and mushrooms.
  • Bring to a boil; cover; simmer 20 minutes.
  • Add pork mixture and cook covered another 10 minutes.
  • Break in unbeaten egg; ( i made it egg drop by beating egg swirling soup fast and pouring egg over tongs of fork and then stirring ) cook for 3 minutes.
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