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…