Egg Drop Soup with Mustard Greens
How to Make It
Step 1
1
Cut pork into 1/4-inch-thick slices; then cut slices into pieces about 2 inches long.
Step 2
2
In a 4- to 5-quart nonstick pan over high heat, stir pork until most of the pink is gone, 2 to 3 minutes. Pour into a bowl.
Step 3
3
Trim and discard root ends and coarse outer leaves from lemon grass. Crush lemon grass slightly.
Step 4
4
Add lemon grass and broth to pan and bring to a boil over high heat. Reduce heat, cover, and simmer to blend flavors, about 15 minutes.
Step 5
5
Meanwhile, rinse and drain mustard greens. Discard tough stems. Cut greens into 2- to 3-inch pieces.
Step 6
6
Add mustard greens, noodles, and shrimp to broth mixture. Simmer just until noodles are tender to bite and shrimp are pink and opaque but still moist-looking in center of thickest part (cut to test), about 6 minutes. With a slotted spoon, lift out and discard lemon grass from broth. Return pork and juices to pan.
Step 7
7
Break eggs into broth mixture and stir gently, breaking yolks, until eggs are set, about 1 minute.
Step 8
8
Ladle soup into wide bowls. Add fish sauce, green onions, and red chili sauce to taste.
Ingredients
1/4 pound fat-trimmed boned pork loin
2 stalks (about 2 oz. total) fresh lemon grass or 6 strips lemon peel (yellow part only; 1/2 by 3 in. each)
8 cups fat-skimmed chicken broth
1 pound mustard greens
1/4 pound rice noodles (Chinese rice sticks, or mai fun)
1/4 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
2 large eggs
Asian fish sauce (nuoc mam or nam pla)
Chopped green onions
Asian red chili sauce or hot sauce
Directions
Step 1
1
Cut pork into 1/4-inch-thick slices; then cut slices into pieces about 2 inches long.
Step 2
2
In a 4- to 5-quart nonstick pan over high heat, stir pork until most of the pink is gone, 2 to 3 minutes. Pour into a bowl.
Step 3
3
Trim and discard root ends and coarse outer leaves from lemon grass. Crush lemon grass slightly.
Step 4
4
Add lemon grass and broth to pan and bring to a boil over high heat. Reduce heat, cover, and simmer to blend flavors, about 15 minutes.
Step 5
5
Meanwhile, rinse and drain mustard greens. Discard tough stems. Cut greens into 2- to 3-inch pieces.
Step 6
6
Add mustard greens, noodles, and shrimp to broth mixture. Simmer just until noodles are tender to bite and shrimp are pink and opaque but still moist-looking in center of thickest part (cut to test), about 6 minutes. With a slotted spoon, lift out and discard lemon grass from broth. Return pork and juices to pan.
Step 7
7
Break eggs into broth mixture and stir gently, breaking yolks, until eggs are set, about 1 minute.
Step 8
8
Ladle soup into wide bowls. Add fish sauce, green onions, and red chili sauce to taste.
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