SPINACH-ZUCHINNI SOUP
(Serves 6-8)
WE MORE OR LESS INVENTED THIS ONE FOR OUR RESTAURANT AND NO MATTER HOW MUCH WE MADE OF IT, IT NEVER SEEMED TO BE ENOUGH.

PART 1.
MIX TOGETHER:
1 LB. LEAN, BONELESS DICED PORK
1/4 C. CORNSTARCH
1/3 C. SOY SAUCE (WE RECOMMEND A GOOD ONE SUCH AS TAMARI OR YOMASA)
2 GRATINGS OF FRESH GINGER
1 TSP, SUGAR
1/4 C. PEANUT OIL

PART 2.
10 CUPS ROBUST CHICKEN BOUILLON
3MEDIUM, SLICED ZUCHINNI
2 LARGE BUNCHES OF CLEAN, CHOPPED SPINACH
3 BEATEN EGGS

 

 

MIX THE INGREDIENTS IN PART 1 TOGETHER AND REFRIGERATE FOR A FEW HOURS.

ADD THE PORK MIXTURE TO THE CHICKEN BOUILLON.

BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 35 MINUTES., PARTIALLY COVERED.

ADD ZUCHINNI AND SPINACH, RETURN TO BOIL.

REDUCE TO SIMMER FOR 30 MINUTES MORE, AGAIN, PARTIALLY COVERED..

DRIZZLE THE BEATEN EGGS INTO THE SIMMERING SOUP AND COOK ONE MORE MINUTE.