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green pea egg swirl soup

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

Another recipe from my Chinese cooking course. This is a beautiful soup. It is low calorie, fast and easy to make. It is also very economical.

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For green pea egg swirl soup

  • 1 qt
    chicken or pork stock
  • 3-4
    chinese mushrooms (doong goo)
  • 1/2 - 3/4 c
    minced pork or chicken
  • 1 1/2 to 2 c
    fresh or frozen peas
  • 2
    eggs, slightly beaten
  • salt and pepper

How To Make green pea egg swirl soup

  • 1
    Soak Chinese mushrooms for 1/2 to 1 hour in warm water. Wash well and squeeze dry. Discard stems and chop mushrooms.
  • 2
    Put pork (or chicken) in stock and break up. Bring to a boil and time for 5 minutes. Skim foam. Add mushrooms. Continue skimming. Salt to taste (1 tsp.?)
  • 3
    Add peas, bring back to a boil, and cook for 2 -3 minutes. Skim. Soup must be boiling gently.
  • 4
    Eggs - beat eggs until white is in bits, not frothy. Add eggs a little at a time and stir gently with chopsticks. You should have streaks of egg in the soup. Remove from heat and serve.
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