Egg Soup with Wood Ears and Meat Recipe

Is there anything homier than a bowl of egg and wood ears meat soup? In this tasty soup, meat and egg make a terrific combination, and when cooked in this manner, produce a fantastic soup that you will want to have plenty of bread ready for!

Wok, bowl, plate.

2 oz./60 g pork filets, cut into thin strips

1 beaten egg, whisked lightly

4 bunches spinach, trimmed and washed

5 pieces wood ears, soften by soaking in warm water for 20 minutes

1 asparagus, cut into thin strips

1 tbsp.light soy sauce

1 tbsp.sesame oil

1 cup chicken stock

1 tsp.salt, or to taste

1. Cut the spinach into 1-inch sections, cut the soaked wood ears into small pieces.

2. Heat 1 cup chicken stock in a wok until boiling, add pork fillet strips, wood ears, asparagus strips, and spinach back into the wok, stir into 1 tbsp.light soy sauce and 1 tsp.salt as desired, cook over medium heat for 2 minutes.

3. Swirl the whisked egg into the wok in which it was cooked, sprinkle 1 tbsp.sesame oil over them, stir to mix everything together (P1).

P1

4. When cooked, ladle into warmed bowls, let cool 3 minutes before serving (P2).

P2