Egg Drop Soup with Pork, Spinach & Portobello Mushrooms

Directions

1. 1) Wash and dry all produce, trimming and prepping as needed.
2. 2) Heat a large pot over medium heat, then swirl in a little oil to coat the bottom.
3. 3) Add the pork and break it apart with a spoon, cooking until no longer pink and crumbly, about 5 minutes.
4. 4) Peel and mince the garlic and ginger; stir them into the pork and cook, stirring often, until fragrant, about 1 minute.
5. 5) Pour in the broth and bring the liquid to a gentle simmer.
6. 6) Prepare the peppers by removing seeds and stems, then slice into thin rounds; clean mushrooms, remove stems and gills, halve and thinly slice.
7. 7) When the broth simmers, add the chili, mushrooms, soy sauce, and turmeric; simmer until the mushrooms start to soften, about 5 minutes.
8. 8) Beat the eggs in a small bowl until lightly blended.
9. 9) With a slow stream, pour the eggs into the simmering soup while stirring to form ribbons.
10. 10) Roughly chop the spinach and add to the pot; cook for about 2 more minutes until wilted.
11. 11) Ladle the soup into bowls and drizzle with a touch of sesame oil before serving.