Egg Flower Minced Pork Soup
Egg, Pork, Soup May 8th, 2007
I have been away from this blog for more than 10 days! Oh my! Recently I have been swamped by work and many other commitments that I have not had the time to update this blog with what I have been eating. Trouble is, I have been eating pasta a lot these days and they don’t really qualify as Asian food. Nevertheless, once in a while, one of our family favourite recipes will pop out and the dish will be laid on the table.
Egg Flower Minced Pork Soup is a simple soup with only 3 ingredients - eggs, minced pork and onions. If you have these three ingredients, you are all set to roll. Cooking time is basically measured by the time taken to bring water to boil and cooking the minced pork. So, it is a soup which can be cooked in a jiffy. The soup may not look at all appetising judging from the photo I took above but the soup can be rather tasty.
This is the recipe for Egg Flower Minced Pork Soup
Ingredients
- 100 grammes of minced pork
- 2 eggs (beaten)
- 1 large onion (sliced or chopped)
- chopped spring onions for garnishing
- 1 1/2 soup bowls of water (approximately 400 ml)
Seasoning
- Light soya sauce
- Salt
- White pepper powder
Method
Marinade minced pork with 2 teaspoons of light soya sauce for 15 minutes or more.
Bring water to boil in a pot. Using a teaspoon, scoop minced pork teaspoon by teaspoon into the boiling water. Then add onions.
When minced pork starts to float (indicating they are cooked), stir in the beaten eggs. Add seasoning to taste, garnish with chopped spring onions and serve immediately.
My Recommended Recipes
- Egg Flower Minced Pork Soup
- Seaweed Soup with Minced Pork
- White Cabbage Fish Balls Soup
- Chinese Leek Flower with Beancurd, Carrots and Prawns
- Colourful Pork Omellette
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May 8th, 2007 at 10:09 am
Ano… I nearly reported to police to file a missing blogger report. Your recipes are simple and easy to follow, so I always look forward to them.
May 9th, 2007 at 12:02 am
I made almost a similar soup - the spicy version with more ingredients.
hmmm….now I can make your soup without the hassle of buying and preparing so many ingredients. ;p
May 9th, 2007 at 2:36 pm
Looks like a really nice and comforting soup. Glad to see you’re back blogging.
May 10th, 2007 at 2:17 am
You know what, Pablo! If you ever decide to move to States and open a Malaysian restaurant, you are going to make lots of money. I made your version of egg drop soup last night for my fiance and he loves it. He proclaimed it as the best egg drop soup ever, better than any Chinese food place in Boston. And I told him that I got the recipe from my virtual ’sifu’. Good job!
May 10th, 2007 at 11:54 am
simcooks : Not missing but too busy to food blog (does not translate to too busy to eat though…hehe!)
tigerfish : Yours got pepper wan ah? Spicy soup good for cold climate
boo_licious : I am back! I am back! And thank you also for coming back
reeseboston : Get me a permit to enter the country and I just might consider! But you really flatter me so much lah. So, did he get down on his knees and proposed immediately after drinking the best egg drop soup? LOL!
May 11th, 2007 at 12:37 pm
nahhh…………he is a better cook than I am. He knows his barbeque, chillies, stews and fried junks. Take the compliment. Your cooking is good. I am so glad to learn difficult recipe made easy by you. Am still waiting for the itik sioh.
May 11th, 2007 at 12:43 pm
reeseboston : Itik sioh is not an everyday kinda recipe at home. Usually only cook it on festive occasions. But will definitely post it up one day and give you a pleasant surprise
May 14th, 2007 at 2:01 am
Thanks Pablo! You are the best!