Egg Drop Soup with Pork and Mushrooms

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Egg Drop Soup with Pork and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
For the marinade
1 tablespoon soy sauce
1 tablespoon Rice wine
1 teaspoon dark sesame oil
1 teaspoon cornstarch
1 pinch sugar
1 pinch salt
For the soup
20 grams (approximately 3/4 ounce) dried shiitake mushrooms
15 grams (approximately 1/2 ounce) dried Wood Ear Mushrooms
1.3 liters approximately 34 ounces) Chicken broth
125 grams (approximately 4 1/2 ounces) Pork
2 eggs
2 tablespoons dark sesame oil
200 grams (approximately 7 ounces) Tofu
2 tablespoons bright soy sauce
1 tablespoon dark soy sauce
5 tablespoons Rice vinegar
1 tablespoon Chile oil
salt
peppers
4 tablespoons Chives (chopped)
How healthy are the main ingredients?
TofuPorkshiitake mushroomsesame oilsoy sauceChives

Preparation steps

1.

Place both the dried shiitake and wood ear mushrooms in a bowl and pour warm water over. Let stand until softened, about 20 minutes. Lift the mushrooms out of the water, rinse and thinly slice. For the marinade, whisk together the soy sauce, rice wine, sesame oil, cornstarch, sugar and salt. Slice the pork, cut into thin strips and place in the marinade. Place the dried shiitake and wood ear mushrooms in a bowl and pour warm water over. Let stand until softened, about 20 minutes. Lift the mushrooms out of the water, rinse and thinly slice. In a a large saucepan heat the chicken broth over low heat. In a small bowl whisk the eggs with 1 tablespoon sesame oil until combined.

2.

Drain the tofu and cut into small cubes. Drop the pork along with its marinade into the hot broth and bring to a boil. Add the tofu and mushrooms, reduce to a simmer and cook 2 minutes. Slowly pour the eggs into the broth and stir with a fork, do not boil. Stir in both types of soy sauce, the vinegar, chili oil, salt, pepper and chives and serve.