You are here

Shiitake Egg Drop Soup

Veggie.Lover's picture
Ingredients
  Dried shiitake mushrooms 1 Ounce
  Vegetable stock 3 Cup (48 tbs) (Root / Instant Type)
  Soy sauce 2 Teaspoon
  Grated fresh ginger/1/8 teaspoon ground ginger 1⁄2 Teaspoon
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Egg 1
  Thinly sliced green onions 3 Tablespoon
  White pepper To Taste
Directions

Place mushrooms in a bowl, pour in warm water to cover, and let soak for about 30 minutes.
With a slotted spoon, lift out mushrooms, reserving 1 cup of the liquid.
Blot mushrooms dry with paper towels and cut into 1/4 inch wide strips.
In a 2 quart pan, combine stock and reserved liquid.
Stir in soy, ginger, and mushrooms.
Stir together cornstarch and water and add to soup.
Bring to a boil over high heat, stirring constantly.
Beat egg lightly and stir into boiling soup.
Remove from heat and continue stirring until egg separates into shreds.
Sprinkle with onions and season to taste with pepper.
Serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian

Rate It

Your rating: None
4.03125
Average: 4 (16 votes)