GREEN PEA EGG SWIRL SOUP
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.
Provided by Elaine Douglas
Categories Chicken Soups
Time 25m
Number Of Ingredients 6
Steps:
- 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.
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