Soup with Pea Shoots without Century Egg

The unique flavor of seafood mushrooms is quite intense, so it’s advisable to blanch them first. If using white mushrooms or velvet mushrooms, blanching is unnecessary.

Cut the pork tenderloin into thick strips and marinate with salt, cooking wine, and cornstarch for 10 minutes. Heat oil in a pan, then add the marinated pork and stir-fry until it changes color.

Next, add the washed pea shoots and stir-fry briefly.

Add a bowl of boiling water and the mushrooms. Add 1 teaspoon of salt, a quarter teaspoon of sugar, and let it simmer on low heat for 2-3 minutes.

Then, turn up the heat and pour in the beaten eggs. Don’t stir for 20 seconds to prevent the egg drops from breaking apart.

Give it a light stir, and once the eggs are set, it's done.

A quick and delicious seasonal soup that's packed with nutrition, kids love it!