An egg drop soup recipe using mushroom and tofu

This egg drop soup recipe has chinese mushrooms, soft tofu and bamboo shoots. These ingredients give the soup a robust flavour and crunch.

It is not thickened using cornstarch which is a common chinese technique. All the julienned ingredients makes it a "crowded" soup.

If possible, try to find fresh bamboo shoots. I am not sure if it is just me but I find that canned bamboo shoots have a fairly strong scent that I do not enjoy.

Replace the chicken stock with a vegetable stock to make a vegetarian version.

Ingredients
300g soft or silken tofu
100g bamboo shoot
50g dried Chinese mushrooms
2 eggs
30g celery
2 tablespoon cooking oil
Soy sauce
500ml chicken soup stock or vegetable soup stock
Sesame seed oil

Directions

1. Slice the tofu into thin strips
2. Soak and rehydrate the Chinese mushrooms, cut into thin strips
3. Slice the bamboo shoots and celery into thin strips
4. Beat the eggs lightly
5. Heat the cooking oil in a wok, fry the bamboo shoots and Chinese mushrooms for about 3-4 minutes
6. Add the soup stock and season with soy sauce
7. Add the tofu and celery
8. Cook for about 10 minutes
9. Lower the heat and do the egg drop
10. Remove from heat and serve with dashes of sesame seed oil

Recipe link: Mushroom egg drop soup recipe

---

Search within this site: