Chop Suey Tong, Chop Suey Soup With Egg |
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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix.
2. Bring the chicken stock to a boil; add carrot, celery, and mushrooms.
3. Bring to a boil; cover; simmer 20 minutes.
4. Add pork mixture and cook covered another 10 minutes.
5. 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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