Egg Drop Soup #5
Description
This Chinese soup features Black mushrooms, Lean pork, Cornstarch, Sherry, White. It delivers hearty, protein-packed satisfaction, a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Soak dried mushrooms.
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Shred pork.
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Combine cornstarch, sherry & egg white; add to pork & toss to coat.
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Sprinkle with sesame oil.
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Shred bamboo shoots & soaked mushrooms.
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Mince scallion stalk.
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Blend cold stock & remaining cornstarch.
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Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt.
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Bring to a boil.
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Reduce heat & simmer, covered, 2 to 3 minutes.
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Add cornstarch mixture & cook, stirring, until soup begins to thicken.
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Add pork & cook 1 minute more.
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Meanwhile beat eggs.
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Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat.
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Sprinkle with minced scallions & pepper.
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VARIATION: For the pork, substitute chicken
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 1549.2kcal
- % Daily Value *
- Total Fat 157.8g243%
- Saturated Fat 36.9g185%
- Cholesterol 116.0mg39%
- Sodium 73392.7mg3059%
- Total Carbohydrate 27.3g10%
- Dietary Fiber 6.8g28%
- Sugars 2.0g
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bamboo, black, blending, boiling, chinese, cornstarch, drop, egg, eggs, lean, mushrooms, oil, pepper, pork, salt, sauce, sesame, sherry, shoots, simmering
