Muxi Soup
Ingredients
5 oz (150 g) lean boneless
pork
1 tbsp soy sauce
2 spinach
1/2 tsp salt
1 tbsp (5 g) wood ears, soaked
1 tsp peppercorn water
2 eggs, beaten
4 tsp sesame oil
4 cups (1 litre) clear stock
1/4 tsp MSG
Directions
- Cut the pork into fine slivers. Wash
the spinach well, drain, and cut into
1 1/4 inch (3 cm) slices. Blanch in boiling
water briefly and drain. Break the wood
ears into small pieces.
- Heat the stock in a pot. Add the pork,
wood ears, soy sauce, salt, and peppercorn
water and bring to a boil. Pour in the
eggs in a steady stream, stirring the
stock with a circular motion so the egg
covers the surface. Add the MSG. Sprinkle
the sesame oil and the spinach on top.
Remove and serve.
