|My view of Downtown Philly. Beautiful even on a gloomy day.|
Some of the fresh kale does make it into my soup though. Joining it are a bunch of shiitake mushrooms and a scallion, both of which I used to practice my julienning skills. Hurrah fancy Food Network words. Then, I look in my fridge. Hey! I still have more pork chops. In one goes. Life is beautiful when ingredients are on hand. And, isn't it just great that all you need for a soup base is water, soy sauce, and a little oyster sauce? I'm pretty sure you don't even need the oyster sauce, I just wanted to add a little something something more from my fully stocked pantry.
So, for once, not only did I cook in the hour I had between class and work, I also got to eat. After a fast twenty minutes of cooking, I got a whole thirty to sit and enjoy! Imagine that. Slurping in the slightly bitter kale, the soft shiitake mushrooms, and that savory stock, I was utterly contented. Even leaving my apartment to find it chilly and snowing on my way to work didn't get me down. Everything is so different with your belly full of hot soup.
Quick Asian Kitchen-Sink Soup
3 cups Water
1/2 cup Kale
1/2 tsp Salt
1 tbsp Soy Sauce
1/4 tsp Oyster Sauce
1/4 tsp Ginger Powder
3 large Shiitake Mushrooms, Sliced Thinly
1 Thin Boneless Pork Chop, Sliced Thinly (with excess fat trimmed off)
1 Scallion, Sliced Thinly
Boil the water in a medium saucepan. Then, lower the heat to medium-low, and add the kale and the salt. Cook for about 8 minutes, then stir in the soy sauce, oyster sauce, and ginger powder. Next, mix in the shiitake mushrooms. Cook for about 3 minutes. Then, add the pork chop pieces and scallion. After stirring in, try to create an empty space in the middle of the pan (it might be hard). Crack the egg, and drop it into that space. Let it cook for a minute, not agitating it too much. Then pull it apart with long chopsticks or a spoon, just making sure all of it is cooked. This will probably only take a minute, after which you are ready to serve!