Egg drop soup gets a touch of rich, umami flavor with mushrooms. This version of the Chinese classic boasts three different kinds of mushrooms and miso, a fermented soy paste that's a traditional element of Japanese cuisine. Together, they create a vegetarian soup that's far more complex in flavor than the simplicity of the recipe below would have you believe.
It's important to rinse the dried shiitake mushrooms before soaking and using them: Dried mushrooms can have a tendency to become gritty, which will then translate to a sandy soup (far from ideal!) Be sure to brush the other mushrooms as well so that they are free of soil and ready to include in this delicious recipe.
Vegetarian Mushroom Egg Drop Soup
4
10 minutes
15 minutes
25 minutes
2 cups water
1 ounce dried shiitake mushrooms
4 cups vegetable broth
1 cup fresh oyster mushrooms, sliced into about 1/2-inch thick pieces
1/2 cup fresh enoki mushrooms, separated into bite-sized pieces
1 tablespoon grated ginger
3 tablespoons yellow miso paste
3 eggs
2 tablespoons cornstarch
Bring the water to a boil. Place the dried shiitake in a heat-safe bowl, and pour the water over them. Allow them to soak for about 10 minutes.
Heat the vegetable broth in a soup pot over medium-high heat. Add mushrooms, ginger, and miso paste, and simmer for about five minutes.
Remove the dried shiitake from the soaking liquid and slice them thinly. Add the shiitake and the soaking liquid to the pot.
Mix cornstarch with a few spoonfuls of soup, then pour it into the pot. Simmer for 10 to 15 minutes more, until all of the mushrooms are tender.
Whisk the eggs together in a small bowl.
Bring the soup to a boil, then immediately remove from the heat and begin stirring clockwise. Drizzle in the eggs, continuing to stir in the same direction for about one minute, or until the eggs cook and form white ribbons in the soup.
PRO TIP: Mushroom selections vary in different locations, use any mushrooms you're able to find at your local store, and experiment with the best combinations for your taste.