Escarole and Noodle Soup
|Rich chicken broth||6 Cup (96 tbs) (Homemade Is Best)|
|Escarole head||1 Large|
|Peanut oil||2 Tablespoon|
|Lean pork||1⁄2 Pound, shredded|
|Cooked cellophane noodle/Another very fine noodle||1 Cup (16 tbs), drained|
|Soy sauce||2 Tablespoon|
Heat the broth in a large saucepan.
Separate, trim, wash, and dry the leaves of the escarole.
Coarsely chop the leaves and stir them into the hot broth.
Cover and simmer 5 minutes.
Heat the oil in a trypan, add the pork and saute, stirring, for 7 minutes or until the strips are browned.
Remove the pork and add it to the saucepan with the broth and escarole.
Stir in the cellophane noodles and soy sauce.
Taste for seasoning.
Simmer for 2 minutes and serve.