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“A classic from Northern China, this is a very mild soup. Very good served with spicy condiments/sauces on the side. The original recipe called for 1/4 teaspoon of MSG. I leave it out.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 5 ounces lean boneless pork
  • 1 tablespoon soy sauce
  • 2 ounces baby spinach leaves
  • 12 teaspoon salt
  • 1 tablespoon dried wood ear mushrooms, soaked
  • 14 teaspoon white pepper, ground
  • 2 eggs, beaten
  • 4 teaspoons sesame oil
  • 4 cups chicken stock, preferably homemade and unsalted (can substitute vegetable broth)

Directions

  1. Cut the pork into fine slivers.
  2. Wash the spinach well, drain, and cut into 1 1/4 inch (3 cm) slices.
  3. Blanch spinach in boiling water briefly and drain.
  4. Break the wood ears into small pieces.
  5. Heat the stock in a pot.
  6. Add the pork, wood ears, soy sauce, salt, and pepper and bring to a boil.
  7. Pour in the eggs in a steady stream, stirring the stock with a circular motion so the egg covers the surface.
  8. Sprinkle the sesame oil and the spinach on top.
  9. Serve immediately.

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