Here is a soup I make often. It has a nice oriental flare to it. And it has a ton of pork and mushrooms. How can you go wrong with that!
2 pounds pork tender loin. Trimmed and sliced thin.
1 bunch green onions. Diced.
Can of diced water chest nuts
I usually add a small can of diced bamboo shoots. But store was out.
Here is where I go kind of off the deep end. 2 cans of straw mushrooms. 8 oz sliced portabella. And 8 oz. shitaki mushrooms.
8 cups chicken stock
4 eggs beaten
2 tbs corn starch mixed with 1/4 cup water.
2 teaspoons, or more. Sriracha Chili Sauce
1 tsp Pepper
1/4 cup rice wine vinegar. To start
1/4 cup soy sauce. To start
Start by browning the pork with the pepper added long enough to remove the pink. Then remove and drain pot.
Add 1 tbs olive oil. And add all the mushrooms and the diced water chestnuts.
Cook on med. until fresh mushrooms soften a bit. About 5 minutes.
Then put pork back in. And add the 8 cups of stock.
Bring to a boil. Then reduce to simmer. And simmer for 10 minutes.
Then add the soy sauce, Sriracha Chili Sauce , and rice wine vinegar. Let simmer 5 minutes. Then taste for spices.
You'll notice I haven't added any salt to this point. I never have because the soy sauce adds enough salt for us. I have added soy sauce and/or vinegar in the past until I get the taste I want. You can add salt if you wish.
Bring back to a boil. And slowly stir in the eggs. Stirring constantly to get the nice strands of egg. Then add the green onions. Then reduce heat.
Let it simmer 5 or so minutes.
Plated shot to follow. I'll have shrimp egg rolls with it, store bought.
Money shot!
2 pounds pork tender loin. Trimmed and sliced thin.
1 bunch green onions. Diced.
Can of diced water chest nuts
I usually add a small can of diced bamboo shoots. But store was out.
Here is where I go kind of off the deep end. 2 cans of straw mushrooms. 8 oz sliced portabella. And 8 oz. shitaki mushrooms.
8 cups chicken stock
4 eggs beaten
2 tbs corn starch mixed with 1/4 cup water.
2 teaspoons, or more. Sriracha Chili Sauce
1 tsp Pepper
1/4 cup rice wine vinegar. To start
1/4 cup soy sauce. To start
Start by browning the pork with the pepper added long enough to remove the pink. Then remove and drain pot.
Add 1 tbs olive oil. And add all the mushrooms and the diced water chestnuts.
Cook on med. until fresh mushrooms soften a bit. About 5 minutes.
Then put pork back in. And add the 8 cups of stock.
Bring to a boil. Then reduce to simmer. And simmer for 10 minutes.
Then add the soy sauce, Sriracha Chili Sauce , and rice wine vinegar. Let simmer 5 minutes. Then taste for spices.
You'll notice I haven't added any salt to this point. I never have because the soy sauce adds enough salt for us. I have added soy sauce and/or vinegar in the past until I get the taste I want. You can add salt if you wish.
Bring back to a boil. And slowly stir in the eggs. Stirring constantly to get the nice strands of egg. Then add the green onions. Then reduce heat.
Let it simmer 5 or so minutes.
Plated shot to follow. I'll have shrimp egg rolls with it, store bought.
Money shot!
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