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.
Mushroom Veggies Egg Drop Soup
Replace chicken stock with vegetable or mushroom stock to make this meatless dish vegetarian.
For step-by-step photos, refer to a similar recipe (corn egg drop soup) for visuals on the egg drop process.
Ingredients:
- 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
Directions:
- 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.