Egg Drop Soup With Mustard Greens

1. 1

   Cut pork into 1/4-inch-thick slices; then cut slices into pieces about 2 inches long.

2. 2

   In a 4- to 5-quart nonstick pan over high heat, stir pork until most of the pink is gone, 2 to 3 minutes. Pour into a bowl.

3. 3

   Trim and discard root ends and coarse outer leaves from lemon grass. Crush lemon grass slightly.

4. 4

   Add lemon grass and broth to pan and bring to a boil over high heat. Reduce heat, cover, and simmer to blend flavors, about 15 minutes.

5. 5

   Meanwhile, rinse and drain mustard greens. Discard tough stems. Cut greens into 2- to 3-inch pieces.

6. 6

   Add mustard greens, noodles, and shrimp to broth mixture. Simmer just until noodles are tender to bite and shrimp are pink and opaque but still moist-looking in center of thickest part (cut to test), about 6 minutes. With a slotted spoon, lift out and discard lemon grass from broth. Return pork and juices to pan.

7. 7

   Break eggs into broth mixture and stir gently, breaking yolks, until eggs are set, about 1 minute.

8. 8

   Ladle soup into wide bowls. Add fish sauce, green onions, and red chili sauce to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.