Mushroom Veggies Egg Drop Soup Recipe | Page 2 of 2

Mushroom Veggies Egg Drop Soup

Posted by wiffy on October 19, 2018

Replace chicken stock with vegetable or mushroom stock to make this meatless dish vegetarian.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 10 mins

1 tbsp cooking oil
2 cloves garlic minced
2 slices ginger minced
4 fresh shiitake mushroom caps sliced thinly
75g hon shimeji mushrooms ends trimmed and discarded; separate to smaller bunches
500ml low-sodium chicken stock or regular stock diluted with water, to taste
cornstarch slurry dissolve 2 tbsp cornstarch in 2 tbsp water
75g frozen mixed veggies (corn, carrot, pea) thawed
4 dashes white pepper powder to taste
salt only if needed; to taste
1 egg whisked
pure sesame oil to taste
chopped spring onions &/or coriander to garnish

Fry mushrooms. Heat oil in wokpan. Stir-fry garlic and ginger until aromatic. Add mushrooms (shiitake & hon shimeji) and stir-fry until softened.
Make soup base. Add chicken stock and bring to a boil, then stir in cornstarch slurry slowly to thicken the soup, until desired soup consistency is reached (you don’t need to use all of the slurry, if you prefer a less thick & soupier consistency).
Add thawed mixed veg and bring the soup to a boil for 2 minutes. Season with white pepper and salt (only if needed).
Make egg-drop. Lower the heat to a simmer. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the whisked egg a few times around the pot. Stir the soup in one direction gently and slowly for a few rounds. As you do so, you will see the egg cooking and separating into smaller strands.
To serve, ladle soup to serving bowls. Drizzle a few drops of sesame oil for added aroma. Garnish with spring onions &/or coriander.