If you’ve read my recipe for barbecued ribs, you’ll know that I clarify and save the stock from braising the ribs and stash it in the freezer. Well, it was time to use up the last batch.
This soup is my day-before-market quick meal solution. The pork stock has enough flavor that I can do without adding any additional meat, and I adjust the veggies to what I happen to have in the pantry or the crisper – this time it was a can of ‘shrooms and a can of sliced water chestnuts, with the last of the romaine added at the last for some green – other times, I’ve used dried ‘shrooms, and added fresh scallions and spinach. You CAN add meat to it, if you like, and/or tofu as well – I don’t because I usually serve this with pot stickers and rice.
INGREDIENTS
•3 cups pork stock – or chicken broth
•3 tbsp cider vinegar – I know my pork stock is vinegar based, but I think this additional bit of vinegar still works
•2 tsp soy sauce – I use low sodium
•1/2 tsp cayenne
•1 can ‘shrooms, drained and rinsed – or two dried chinese ‘shrooms, soaked in 1/2 cup warm water for 10 minutes, drained and cut into shreds. If you use these ‘shrooms – add the soaking liquid to the stock
•1 can sliced water chestnuts, drained and rinsed
•Romaine or spinach
•2 tbsp cornstarch
•1 egg, lightly beaten
•Salt and pepper
In a large pan, bring the stock to a boil and add the vinegar, soy sauce and cayenne. Simmer for five minutes.
Add whichever veggies you’re using – except for the greens – and simmer for two or three minutes longer.
Add 1/2 pound diced firm tofu now, if you’re using.
Mix cornstarch with 1/2 cup cold water, add to the simmering soup, bring to a boil and stir until thickened. Add your spinach or romaine and/or scallions at this point and cook just to wilt.
Remove for heat and stir in beaten egg with a fork.
Taste for seasoning and add salt and and pepper to taste.
As I said, this is lovely with pot stickers, either stirred into the soup or served along side with a nice little dipping sauce.* This time I used some pork gyoza from Trader Joe’s that I happened to have in the freezer, 
but I do have a good recipe for home made pot stickers – the filling also makes for a different kind of cocktail meatball. I’ll post that recipe when next I make them.
*Pot Sticker Dipping Sauce
•1/2 cup soy sauce
•1 tsp chile oil or hot pepper sauce (I used Sriracha)
•1 tbsp sesame oil
•1 tbsp minced scallion – I was out, so used chopped chives instead
•1 tsp minced garlic
Combine and whisk to blend well.