Golden Lily Pork and Egg Soup

When you’re craving a meal that feels like a warm hug but only have minutes to spare, this Golden Lily Pork and Egg Soup is your answer. Forget simmering a stock for hours; this beautiful, savory soup comes together in about 10 minutes from start to finish, making it the ultimate weeknight champion. Its magic lies in its simplicity and the wonderful harmony of its textures and flavors. We’re talking about a light yet deeply flavorful broth, incredibly tender slices of pork, silky egg ribbons, and the uniquely delightful chew of golden lily flowers. It’s an incredibly comforting and nutritious dish that is surprisingly easy to master, even if you’re new to this style of cooking. Get ready to add a new go-to recipe to your collection!

Here’s what you’ll need to create this comforting bowl. The original recipe uses flexible quantities, so these are my recommendations for about two servings, but feel free to adjust to your liking. The star of the show, dried daylily flowers, might be a new ingredient for you, but they are well worth seeking out for their unique floral, earthy notes and pleasing chewiness.

Ingredients:

• Dried Daylily Flowers: A generous handful (about 1/2 cup or 15g). Also known as “golden needles” or huang hua cai, you can find them in most Asian grocery stores or online. If you can’t find them, you can substitute with a similar amount of fresh enoki mushrooms or thinly sliced fresh shiitake or cremini mushrooms for a different but still delicious texture and earthy flavor.
• Lean Pork: About 4 ounces (115g), preferably pork loin or tenderloin.
• Egg: 1 large.
• Cornstarch (or Potato Starch): 1 teaspoon.
• Oil: 1 teaspoon, any neutral oil like canola, vegetable, or avocado oil.
• Water or Broth: 4 cups (about 1 liter). Using a light chicken or vegetable broth will add an extra layer of flavor.
• Salt: To taste, start with 1/2 teaspoon.
• Chicken Bouillon Powder: 1/2 teaspoon (optional). This is a common shortcut for an instant umami boost, often called ji jing. You can omit it, use a dash of MSG if you like, or simply rely on a quality broth for flavor.

Now for the fun part! This soup comes together very quickly, so it’s best to have all your ingredients prepped and ready to go before you even turn on the stove.

Instructions:

1. First, prepare your ingredients. If you are using dried daylily flowers, they need to be rehydrated. Place them in a bowl with warm water and let them soak for about 20-30 minutes, or until they are fully softened and pliable.

2. While the flowers are soaking, slice the lean pork into very thin bite-sized pieces. Crack the egg into a small bowl. Once the daylily flowers are soft, drain them and rinse them well under cool water.

3. Place the pork slices in a bowl. Add the cornstarch and oil, and use your fingers or chopsticks to mix everything together until each slice is lightly coated. This technique, called velveting, gives the pork a wonderfully tender and silky texture when cooked.

4. Gently beat the egg in its bowl with a fork or chopsticks until the yolk and white are just combined. Don’t over-whisk; you want it lightly scrambled.

5. Take your rehydrated and cleaned daylily flowers and chop them into smaller, bite-sized pieces, about 1-2 inches long. This makes the soup easier to eat.

6. Place a medium-sized pot on the stove and add your 4 cups of water or broth. Bring it to a rolling boil over high heat.

7. Once the water is boiling, carefully add the marinated pork slices. Immediately use chopsticks or a fork to stir and separate the slices so they don’t clump together. They will cook almost instantly.

8. Allow the soup to return to a boil, which should only take a moment. Skim off any foam that rises to the surface if you like, then add the chopped daylily flowers.

9. Let the soup come to a boil one more time. Now, slowly pour the beaten egg into the pot in a thin, steady stream while gently swirling the soup. Wait about 10-15 seconds for the egg to set into beautiful ribbons before stirring. Finally, turn off the heat and season with salt and the optional chicken bouillon powder.

10. That’s it! Your delicious, nourishing soup is ready to be enjoyed. Ladle it into bowls and serve immediately while it’s hot.

The first time I made this soup, I was astonished by how much flavor could be packed into a 10-minute recipe. The broth is light but incredibly savory, made rich by the pork and the subtle earthiness of the golden lily flowers. The pork, thanks to its cornstarch coating, is unbelievably tender, and the golden lily flowers provide a fantastic, slightly chewy contrast to the soft egg ribbons floating throughout. It’s a truly satisfying bowl that feels both wholesome and restorative. I urge you to give this wonderfully simple recipe a try; it’s a perfect-first step into the world of quick, home-style soups. I’d love to hear how it goes for you in the comments below