Eggroll-Cartwheel Soup

Name: Eggroll-Cartwheel Soup
Yield: Serves 3 to 4 in large bowls, 6 to 7 in small bowls
Cuisine: China
Ingredients: ⅓ cup finely shredded carrots; 4 to 6 fresh shiitake mushroom caps, sliced paper-thin; 2 tablespoons thinly sliced green and white scallion rings; 1 cup fresh peas; Kosher salt; 10 ounces coarsely ground pork butt; 2 whole eggs; 4 egg yolks; Roasted Szechwan Pepper-Salt; ½ cup thinly sliced green and white scallion rings; 1 egg, beaten; 2 teaspoons cornstarch dissolved in 1½ teaspoons cold stock or water; 1 tablespoon chopped Chinese chives; ¼ teaspoon Freshly ground black pepper; Ma-La Oil, Five Flavor Oil, or ½ teaspoon Japanese sesame oil; ¼ teaspoon kosher salt; 1 teaspoon Chinese rice wine or dry sherry; 1 tablespoon soy sauce; ¼ cup finely chopped Chinese chives; ½ teaspoon finely minced fresh ginger

Preparation info

Serves
3 to 4
in large bowls

Difficulty
Complex

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Both delicious and fun to make, this soup is a takeoff on a recipe of Irene Kuo’s in her wonderful book, The Key to Chinese Cooking. Done in China Moon style, as opposed to classic Chinese style, this is a more complex-flavored bowlful garnished with a sprinkling of market vegetables. In summer, you might also add fresh cor

Ingredients

Asia
China
Soup
Summer
Winter

Ingredients

Method