Chinese BBQ Pork

With Egg Drop Soup and Broccoli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

BBQ pork and egg drop soup are two Chinese classics you probably grew up on, but we bet you didn’t know how easy they are to make in your own home (hint: super easy). You’ll “barbecue” a pork tenderloin with the best marinade you’ve ever tasted using hoisin, soy, brown sugar, and ginger. Serve it in slices next to simply steamed broccoli and your own shiitake, green onion, and ginger-y, glossy egg drop soup.

In Your Box (serves 2)

  • Info
    ½ fl. oz. Hoisin Sauce
  • ½ oz. Light Brown Sugar
  • Info
    2 fl. oz. Soy Sauce - Gluten-Free
  • 2 tsp. Chopped Ginger
  • 1 Pork Tenderloin
  • 4 Green Onions
  • 2 oz. Shiitake Mushrooms
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 1 tsp. Cornstarch
  • Info
    2 fl. oz. Liquid Egg
  • 8 oz. Broccoli
  • Nutrition (per serving)

  • Calories
    386
  • Carbohydrates
    24g
  • Fat
    8g
  • Protein
    53g
  • Sodium
    2293mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1 Medium Pot
  • Step 1 - Marinade the Pork
    1

    Marinade the Pork

    Preheat oven to 400 degrees and prepare a baking sheet with foil. In a mixing bowl, combine hoisin, brown sugar, half of soy sauce, and half of ginger. Rinse pork tenderloin, pat dry, and combine and brush with marinade. Set aside while you prepare remaining ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Trim and thinly slice green onions at an angle (bias), keeping white and green portions separate. Stem shiitake mushrooms and slice caps into thin strips.

  • Step 3 - Cook the Pork
    3

    Cook the Pork

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Remove pork from marinade and blot off excess marinade. (Reserve marinade to use as sauce in Step 5.) Add tenderloin to pan and sear until caramelized on all sides, about 6-8 minutes total. Place tenderloin on prepared baking sheet and cook 15 minutes or until a minimum internal temperature of 145 degrees is reached. Let rest before slicing. Resting cooked meats allows the juices to redistribute, which means a juicier, more flavorful final product. Wipe pan clean for broccoli step.

  • Step 4 - Make the Egg Drop Soup
    4

    Make the Egg Drop Soup

    In a medium pot, add 2 ½ cups water, sliced shiitake mushrooms, remaining soy sauce, remaining ginger, chicken base, and whites of green onion. Bring to a simmer and cook 15 minutes. Mix half of cornstarch with 1 Tbsp. cold water and combine remaining cornstarch with liquid eggs. Add water-cornstarch mixture to pot and stir. Reduce heat to barely a simmer. Hold a fork over pot and slowly pour liquid eggs in a stream through the tines. This technique helps achieve the egg "ribbons" that are traditional for this soup. Allow to simmer 1 more minute to set eggs, then remove from heat. Soup should be glossy and rich.

  • Step 5 - Cook the Broccoli and Finish the Sauce
    5

    Cook the Broccoli and Finish the Sauce

    Bring pan from previous step with 3 Tbsp. water and a pinch of salt to a boil over high heat. Add broccoli florets and cover. Let broccoli steam for 2 minutes until bright green and fork-tender. Drain any excess liquid and move broccoli to a plate. In same pan, add reserved marinade and bring to a boil over medium-high heat. Cook for two minutes and prepare to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice tenderloin into ½" pieces and serve on a plate next to broccoli florets. Serve egg drop soup in a small bowl on side and garnish with remaining green onion. Add sauce in front of pork and serve.