Egg Drop Soup
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, black trumpet
dried |
* |
| ¼ | pound |
pork
lean |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | each |
egg whites
|
*
|
| 6 | each |
sesame oil
dark |
*
|
| ¼ | cup |
bamboo shoots
|
|
| 1 | each |
scallions, spring or green onions
stalk |
|
| ½ | cup |
stock
|
|
| 2 | teaspoons |
cornstarch
|
|
| 6 | cups |
stock
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
mushrooms, black trumpet
dried |
* |
| 113.4 | g |
pork
lean |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
sherry
|
|
| 1 | each |
egg whites
|
*
|
| 6 | each |
sesame oil
dark |
*
|
| 59 | ml |
bamboo shoots
|
|
| 1 | each |
scallions, spring or green onions
stalk |
|
| 118 | ml |
stock
|
|
| 1E+1 | ml |
cornstarch
|
|
| 1.4 | l |
stock
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Soak dried mushrooms.
Shred pork. Combine cornstarch, sherry egg white; add to pork and toss to coat.
Sprinkle with sesame oil.
Shred bamboo shoots and soaked mushrooms.
Mince scallion stalk. Blend cold stock and remaining cornstarch.
Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce and salt.
Bring to a boil.
Reduce heat and simmer, covered 2 to 3 minutes.
Add cornstarch mixture and cook, stirring, until soup begins to thicken.
Add pork and cook 1 minute more.
Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.
Sprinkle with minced scallions and pepper.
