Sunday, May 01, 2011

Asian Pork Soup

1 onion, sliced
4 Tb. animal fat, I used pork lard
2 large portabella mushrooms, cut into squares
5 cups bone broth
1 lb. ground pork
3 cloves garlic
2 green onions
2 Tb. apple cider vinegar
5 clusters of baby bok choy, chopped
1 carrot, grated
2 eggs (can easily omit)

Heat oil, onion, and mushrooms in soup pot.  When onions are translucent, add bone broth.  In food processor add garlic and green onions, puree.  Add to garlic and onions pork, apple cider vinegar and salt to taste, Puree.  Drop pork mixture into hot broth mixture by the Tablespoon.  After pork is almost cooked ( a few minutes), add chopped bok choy and grated carrot.  Before serving, scramble eggs and slowly add them to the soup, stirring while you add them.  Salt to taste and serve.

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