Pork and Egg Soup

Pork and Egg Soup

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You might be able to find silk squash (sometimes called ridged squash or Chinese okra) in Asian markets - if not, substitute with zucchini. Salted eggs are eggs that have been pickled in brine before cooking, also available in Asian markets. If you can't find them, use a hard boiled egg.


Serves: 4 

  • 2 silk squash or zucchini, peeled and cut diagonally into thick slices
  • 1 cooked salted egg (or a hard boiled egg), shelled and cut into thick slices
  • 100g lean pork, thinly sliced
  • 1/2 teaspoon cornflour
  • 3 slices fresh ginger
  • 1 litre chicken stock
  • 1 teaspoon salt
  • 1/4 teaspoon sesame oil
  • 1/8 teaspoon ground white pepper

Preparation:15min  ›  Cook:20min  ›  Extra time:10min marinating  ›  Ready in:45min 

  1. Marinate the pork with salt, cornflour and 2 teaspoons water for 10 minutes.
  2. Boil the pork slices for 5 minutes, drain and set aside.
  3. Pour the chicken stock into a large saucepan and bring to the boil over high heat. Add the ginger and squash and bring back to the boil.
  4. Turn the heat to low and add the pork and egg. Cook for 3 minutes. Season with pepper and sesame oil and serve.

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