Egg Drop Soup / Supa cu oua batute

Directions

1.  To make the soup stock: Trim fat from the pork chops. Separate meat from the bones and thinly slice the meat and set aside. In a large pot, place the water, bouillon, soy sauce and salt. Bring to a boil over a medium-high flame. Reduce heat and add bones. Simmer, covered, over low heat for 20 minutes. Remove the bones and bring the water to a boil again. Add the pork meat and boil uncovered for 5 minutes. Remove the pork. Store in the refrigerator.

2.  To make the soup: In a pot, bring soup stock to a boil over a medium flame. In a small bowl, mix the cornstarch with the water and slowly stir into the soup. Cook until the mixture begins to thicken. Reduce the heat to let the soup simmer. In a small bowl, beat the eggs. Pour the eggs into the soup while stirring. Immediately after the eggs have been added, turn off the heat. Spoon into bowls and serve with chopped green onions in the bowl.

 

Substitutions: 2 Tbs cornstarch/4 Tbs flour. Pork broth/Bouillon and soy sauce.