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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Cut the pork into fine slivers.
2. Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
3. Blanch spinach in boiling water briefly and drain.
4. Break the wood ears into small pieces.
5. Heat the stock in a pot.
6. Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
7. Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
8. Sprinkle the sesame oil and the spinach on top.
9. Serve immediately.
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