Green Pea Egg Swirl Soup Recipe

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Green Pea Egg Swirl Soup

Elaine Douglas

By
@BreadandSoupLady

Another recipe from my Chinese cooking course. This is a beautiful soup. It is low calorie, fast and easy to make. It is also very economical.


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Serves:

2

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 qt
chicken or pork stock
3-4
chinese mushrooms (doong goo)
1/2 - 3/4 c
minced pork or chicken
1 1/2 to 2 c
fresh or frozen peas
2
eggs, slightly beaten
salt and pepper

Directions Step-By-Step

1
Soak Chinese mushrooms for 1/2 to 1 hour in warm water. Wash well and squeeze dry. Discard stems and chop mushrooms.
2
Put 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.?)
3
Add peas, bring back to a boil, and cook for 2 -3 minutes. Skim. Soup must be boiling gently.
4
Eggs - 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.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Vegetable
Regional Style: Chinese