3 January 2013
New Year Egg Drop Soup with Pork
This is, hands down, my new favorite recipe. I’ve already made it three times and I’m not sick of it. That’s saying a lot because usually I have a hard time eating something more than two or three times in a row.
It’s an easy recipe, but one ingredient you really can’t skimp on is this one:
Sesame oil makes this recipe, so please don’t try to make it without some!
You’ll need (makes 4-6 servings):
- 2 boxes chicken broth (organic, free range is best if you can swing it)
- 4-5 Tbsp sesame oil, divided
- 5-6 heads baby bok choy
- 1 cup green onion, diced
- 1-2 lbs ground pork
- 2-3 Tbsp coconut aminos (or substitute with soy sauce)
- 4-5 eggs, whisked together
- crushed red pepper to taste
- salt to taste
Make it:
Begin by sauteing the ground pork in 1-2 Tbsp sesame oil in a large soup pot. When the pork is around 75-80% cooked, add the broth, coconut aminos, and crushed red pepper. The pork should look kinda like this before you add the additional ingredients:
Bring everything to a boil, then add the bok choy and green onion. Cook for about 5-10 minutes, then remove the pot from the heat source. Wait until the soup has cooled just a bit (1-2 minutes). Then, add the eggs by stirring the pot consistently while you slowly pour in the egg mixture. Turn the heat back on to low/simmer, and cook for another 5-10 minutes to help marry all the flavors. Add salt if necessary.
Garnish with more green onion if desired.
It doesn’t look like much, but it is completely and utterly delicious.
For vegetarians: use diced tofu instead of pork and add rice noddles if desired. You could also add pre-made veggie wontons.
