September 3rd, 2014
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.