Green Pea Egg Swirl Soup

Green Pea Egg Swirl Soup Recipe

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Elaine Douglas


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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10 Min
15 Min
Stove Top


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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

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.

Printable Recipe Card

About Green Pea Egg Swirl Soup

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

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