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Chicken Noodle Egg Drop Soup with Pork and Vegetables

This Chicken Noodle Egg Drop Soup with Pork and Vegetables came together from leftovers. The result was an amazing cauldron of thick, yellow Chinese noodles, slivers of chicken, tiny ground pork meatballs, shreds of bok choy and vegetables swirling in clear broth thickened with strands of egg whites. The savory flavors came from the soup base of onions, garlic and patis or fish sauce. This is an AsianInAmericamag recipe by Elizabeth Ann Quirino.
Cook Time1 hour 30 minutes
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Asian, Filipino
Keyword: Chicken Noodle Egg Drop Soup
Servings: 4 people
Calories: 292kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large Stockpot

Ingredients

  • 4 Tablespoons vegetable cooking oil
  • 2 cloves garlic minced
  • 1 whole large onion chopped
  • 1 stalk celery chopped
  • 2 Tablespoons patis ( fish sauce)
  • 1.5 pounds boneless chicken breast, skin-on, sliced in strips
  • 32 ounces broth (chicken or vegetable)
  • 4 to 6 cups water
  • 250 grams ground pork, shaped into small meatballs, about 1/4-inch sizes
  • 1 cup fresh Chinese noodles before blanching (expands to 2 cups after boiling with broth
  • ¼ teaspoon sesame oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper powder
  • 4 whole eggs slightly beaten or use egg whites only if preferred
  • 2 cups shredded slices bok choy or napa cabbage

Instructions

  • To make the soup stock
    : in a large stock pot, over medium high heat, add the cooking oil. Saute the garlic, onions and celery. Add the patis or fish sauce and boneless chicken breast. Pour the organic soup stock and  water or “hugas bigas” (rice wash). Cover and let the broth come to a boil. Then lower heat to a medium. Cook for about 45 to 50 minutes or till the chicken is thoroughly cooked and there are no pink parts at all.
  • Add the pork meatballs into the soup stock that is simmering. Cover and let the pork cook for about 20  minutes.
  • Separately, in a small stockpot filled with boiling water, add the amount of fresh Chinese egg noodles needed for this recipe. Blanch for 2 minutes. Remove noodles and drain water. Add the noodles into the soup stock pot with the boiled chicken.
  • The Chinese noodles will plump up in less than 5 minutes.  Add sesame oil. Pour beaten egg whites into the soup mixture. Mix well so that egg white strands coat the noodles and swirl around the broth.
  • Season with salt and black pepper powder. Cover and continue simmering over low heat for 8 to 10 minutes more.
  • Lastly, add the bok choy or napa cabbage shredded slices. Cook for 1 to 2 minutes till greens soften. Serve the soup piping hot.
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Nutrition

Serving: 100grams | Calories: 292kcal | Carbohydrates: 1g | Protein: 11g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 347mg | Potassium: 213mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg