EGG DROP SOUP WITH PORK BELLY
(THE ABUNDANT LIFE)
My Egg Drop Soup with Pork Belly is a quick fix when instant gratification and slow-food satisfaction is needed; thanks in part to store-bought, fully cooked pork belly taking mere minutes to sear and serve over hearty noodles immersed in a hot, eggy broth with Asian flair.
PREP TIME: 25 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 (12 Oz) Package – Trader Joe’s Fully Cooked Pork Belly or Kroger® Lightly Seasoned Fully Cooked Pork Belly
¾ Tsp – Kosher Salt
2 Tbs – Vegetable Oil
½ Lbs – Extra Wide Egg Noodles
1 Qt – Low-Sodium Chicken Broth
4 to 5 Large Cloves – Garlic, Peeled and Minced
3 Stalks – Scallions, Stems and Leaves, Chopped
¼ Cup – Naturally Brewed Soy Sauce
4 – Large, or Jumbo, Eggs
THE NITTY GRITTY
In a large pot, add chicken broth, garlic and chopped scallion stems; bring to a simmer at medium heat.
While that’s happening, heat oil in a large pan at medium high; cook pork belly for about 2 -3 minutes on each side till browned and crisp—season with salt. Transfer pork belly onto a wire rack set over a baking sheet; let stand for about a minute before cutting ¼” slices.
Cook noodles according to directions on package by half; drain and add noodles, along with soy sauce, to broth—simmer for about 4 – 5 minutes. Crack each egg individually into a small bowl before adding to soup; stir gently till eggs stream.
Serve in large soup bowls; add 3 slices of pork belly per serving. Garnish with remaining scallion leaves. I love adding sesame oil and crushed red pepper.
FEBRUARY 10, 2019
