Pork and Spinach Noodle Soup

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READY IN: 25mins
SERVES: 4-6
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 3 cups of the chicken stock to boiling.
  • Add cubed pork, spinach, and pasta -- cook until pasta is tender.
  • In another pan, heat the remaining 1 cup of stock until it is boiling.
  • Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
  • Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
  • Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
  • Allow to rest for 5-10 minutes before serving.
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