How to Make Green Pea Egg Swirl Soup
- 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.