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Stir-Fried Pork Soup

 Stir-Fried Pork Soup
Meet the Cook: Especially to guests who enjoy the variety of Chinese cooking, this is a treat. I like serving it with fried noodles or rice as a side dish. I am a widow with two daughters, both grown, and a grandson. Music is a favorite pastime. I've been the founder and director of a seniors band called "The Happy Has Beens", and I perform for clubs, church groups and seniors as the "Hat Lady", s
4-6 ServingsPrep/Total Time: 30 min.


  • 2/3 pound boneless pork loin, cut into thin strips
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped celery
  • 1/2 cup diced carrots
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • 1/2 cup chopped fresh spinach
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 egg, lightly beaten
  • Pepper to taste


  • In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in
  • oil until pork is browned and vegetables are tender. Add broth and
  • spinach.
  • Combine cornstarch and water to make a thin paste; stir into soup.
  • Return to a boil; boil for 1 minute. Quickly stir in egg. Add
  • pepper. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 151 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 979 mg sodium, 6 g carbohydrate, 1 g fiber, 13 g protein.