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Mushroom Veggies Egg Drop Soup
During busy days, this mushroom veggies egg drop soup is a quick cooking Chinese soup for making dinner with ease. I was clearing some leftover mushrooms (shiitake + hon shimeji), which was how this soup came about. This egg drop soup had a thick consistency as I used more cornstarch slurry, which you can reduce if you prefer a soupier version.
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By the way, the soup tends to get soupier after it is made, if you let it sit for some time.
To see the egg drop making in action, check out the step-by-step photos at my corn egg drop soup recipe. After stirring the whisked egg into the soup, stir the contents slowly in one direction for a few rounds. As you stir, you will see the pretty egg “flowers” (蛋花) emerging. The more you stir, the finer the egg strands are. So if you want to keep the egg strands with larger egg “ribbons” as shown in the pictures above, you don’t have to circle too many times.
If you prefer finer egg flowers like pictured above, just give the soup pot a few more swirls to achieve finer egg strands.
Yummy! Love how quick you can prepare a delicious and healthy meal.
简单但非常美味 ;)