Pork And Spinach Noodle Soup

1. 1

   Heat 3 cups of the chicken stock to boiling.

2. 2

   Add cubed pork, spinach, and pasta -- cook until pasta is tender.

3. 3

   In another pan, heat the remaining 1 cup of stock until it is boiling.

4. 4

   Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.

5. 5

   Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.

6. 6

   Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.

7. 7

   Allow to rest for 5-10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.