Egg Drop Soup with Rice and Pork

September 3rd, 2014

This homemade egg drop soup with rice and pork might not be very photogenic, especially with fluorescent lights, but it's DELICIOUS.

Both Annalie and I have been feeling under the weather lately, and soup sounded good to me today. I had a half-pound of ground pork I needed to use, and both the girls love egg drop soup, so I made this, and EVERYONE liked it. Success!

Several people on Facebook and elsewhere asked me for the recipe, so here it is.

Egg Drop Soup with Rice and Pork

  • 1/2 pound ground pork
  • 1 medium onion, diced small
  • 2-3 cloves of garic, minced
  • about an inch of gingerroot, peeled and minced
  • 2 medium carrots, finely grated
  • 1 head baby bok choy, washed, trimmed, and sliced thinly
  • 6 c. chicken broth
  • 3/4 c. jasmine rice, uncooked
  • 1-2 Tbsp. soy sauce
  • 2-3 tsp. sesame oil
  • 2 eggs
  • sliced green onions, chopped cilantro, and lime wedges for garnish

1. In a large stockpot, brown the ground pork.

2. Once all the pink is gone, add the onions and sauté for 3-4 minutes, till onion is soft.

3. Add the garlic and onion and sauté for about 1 minute.

4. Add the chicken broth, carrot, bok choy, soy sauce, and sesame oil. (Taste the broth, and add more or less soy sauce and sesame oil as needed.) Bring to a boil, then cover and simmer for 10-12 minutes, till rice is cooked.

5. Break the eggs into a bowl or measuring cup and whisk to combine. Slowly pour in a thin stream into the soup. The eggs will cook almost immediately.

6. Turn off the heat and let sit for a few seconds to finish cooking the egg. Ladle into serving bowls and garnish with cilantro, green onion, and fresh lime juice as desired.

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