Green Pea Egg Swirl Soup
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- 1 qt
- chicken or pork stock
- chinese mushrooms (doong goo)
- 1/2 - 3/4 c
- minced pork or chicken
- 1 1/2 to 2 c
- fresh or frozen peas
- eggs, slightly beaten
- salt and pepper
1Soak Chinese mushrooms for 1/2 to 1 hour in warm water. Wash well and squeeze dry. Discard stems and chop mushrooms.
2Put pork (or chicken) in stock and break up. Bring to a boil and time for 5 minutes. Skim foam. Add mushrooms. Continue skimming. Salt to taste (1 tsp.?)
3Add peas, bring back to a boil, and cook for 2 -3 minutes. Skim. Soup must be boiling gently.
4Eggs - beat eggs until white is in bits, not frothy. Add eggs a little at a time and stir gently with chopsticks. You should have streaks of egg in the soup. Remove from heat and serve.