Name: Egg Drop Soup with Pork, Spinach & Portobello Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 2839 ml chicken or vegetable broth; 6 eggs; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1.02 kg lean ground pork; 6 caps portobello mushrooms; 3 red chili peppers; soy sauce; toasted sesame oil; turmeric, ground

Egg Drop Soup with Pork, Spinach & Portobello MushroomsEgg Drop Soup with Pork, Spinach & Portobello Mushrooms — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

2839 ml chicken or vegetable broth

6 eggs

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1.02 kg lean ground pork

6 caps portobello mushrooms

3 red chili peppers

soy sauce

toasted sesame oil

turmeric, ground

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Heat a large pot over medium heat. Once hot, add oil and swirl to coat the bottom.

Add pork to the pot. Cook, breaking apart with a spoon, until crumbly and cooked through, about 8 minutes.

Meanwhile, peel and mince the garlic and ginger. Add to the pot with the pork and cook, stirring often, until fragrant, about 1 minute.

Add broth to the pot and bring to a simmer.

Remove top and seeds from the peppers and slice into thin rounds. (Be careful, with chili peppers, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Remove mushroom stems and scrape out the gills using a spoon; halve and thinly slice.

Once the broth is simmering, add chili pepper, mushrooms, soy sauce, and turmeric. Cook until mushrooms begin to soften, about 5 minutes.

Crack the eggs into a medium bowl and beat lightly with a whisk or fork.

Slowly pour the eggs into the soup, while stirring constantly, to separate the egg into ribbons.

Roughly chop spinach, add to the pot, and cook for 4 minutes more.

To serve, divide the soup between bowls and drizzle with sesame oil. Enjoy!

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