green pea egg swirl soup

Name: Green Pea Egg Swirl Soup
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 quart(s) chicken or pork stock; 3-4 - chinese mushrooms (doong goo); 1/2 - 3/4 cup(s) minced pork or chicken; 1 1/2 to 2 cup(s) fresh or frozen peas; 2 - eggs, slightly beaten; - salt and pepper

4 Pinches

Elaine Douglas

Vancouver, BC

Updated on Jun 29, 2016

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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prep time 10 Min

cook time 15 Min

method Stove Top

yield 2 serving(s)

Ingredients

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

How To Make green pea egg swirl soup

Step 1

Soak Chinese mushrooms for 1/2 to 1 hour in warm water. Wash well and squeeze dry. Discard stems and chop mushrooms.

Step 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.?)
Step 3

Add peas, bring back to a boil, and cook for 2 -3 minutes. Skim. Soup must be boiling gently.
Step 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.
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