Mushroom Egg Drop Soup

This is one of my favorite soups for egg drops, as well as the famous chops of tomato eggs. Although no seafood is added, it is full of fish flavor. We make a quick soup of egg drops with your favorite mushrooms.

Various soups for egg drops are very popular at the Chinese daily dining table. The Chinese name of this group of soup is 蛋 (dàn) 花 (huā) 汤 (tāng), literally means the egg flower soup. The English egg drop describes the process of crumbling eggs. When the egg to beat is dropped into boiling water or soup, it creates large or small turbini (described as flowers by the Chinese).

The agitated speed determines the size of the egg flowers. The slowest speed brings larger egg flowers, while a faster speed brings smaller ones. Below are some of our soups for better recommended egg drops.

1. Tomato egg soup soup It is the more traditional and popular drops of drops of eggs with a slightly acidic taste from tomatoes.
2. Alga egg drops soup– The easiest way to prepare a soup of egg drops with a unique umam flavor from algae.
3. Corn drop soup: Egg drop soup can be both savory and sweet. This corn egg soup has a well balanced sweet taste.
4. Wonton egg drops soup – The drops of eggs combined with delicious Wonton can make it a complete meal.

Choose your mushrooms for the egg drop soup.

I highly recommend the oyster mushrooms and beach mushrooms for this egg drop soup. This combination can give the soup a flavor of fish. One of the best parts of this soup recipe is that it can be super good even with pure water instead of broth.

However, other types, such as buttons and shiitake mushrooms, can also be used with slightly different profiles of taste.

Step by step

Beat the eggs with a small pinch of salt and pepper.

Heat the oil in a pot or wok, then fry the mushrooms for 30 seconds until lightly soft. Add ginger and hot water.

Turn on the heat and pour the egg into pieces. At the same time, mix the soup with a scoop, quickly or slowly. When the egg flour is formed, turn off the heat. Add sesame oil and a pinch of salt, then combine well.

Add the chopped green onion to the service bowls and serve hot.

• 150 G Mixed mushrooms (beach mushrooms and oyster mushrooms) End Hard removed and therefore separated
• 2 green onion chopped
• 1/8 teaspoon. salt
• 1/8 teaspoon. white pepper
• 3 slices ginger
• 2 egg beaten
• 1 table spoon kitchen oil
• 1/2 teaspoon sesame oil
• 4-6 cups water or stock

• Heat the oil in a pot or wok, then fry the mushrooms for about 30 seconds until they are slightly soft.

• Pour water or broth together with slices of ginger. Bring to a boil and cook over low heat for 5-8 minutes.

• Turn on the heat and pour the egg into pieces. At the same time, mix the soup with a palette quickly or slowly. When the egg flour is formed, turn off the heat. Add sesame oil and pinch of salt, then combine well.

• Serve with chopped green onions.

Calories: 142Kcal | Carbohydrates: 5G | Protein: 6G | Fat: 11G | Saturated fat: 1G | Cholesterol: 111mg | Sodium: 1038mg | Potassium: 356mg | Fiber: 1G | Sugar: 1G | Vitamin A: 250Iu | Vitamin C: 0.9mg | Soccer: 24mg | Iron: 1.5mg