In the previous episodes, I revealed the secrets on how to make egg drop soup, and a lot of you really liked it. Today I’d like bring the egg drop soup to another level by adding more healthy ingredients and tons of textures. Let’s make the ultimate vegetable egg drop soup!
3 cups of chicken stock
2 tablespoons of minced carrots
1 teaspoon of minced ginger
3 tablespoons of sweet corns
1 king oyster mushroom, chopped into small pieces
3 leaves of Napa cabbages, chopped into small pieces
3 shanghai bok choy, chopped into small pieces
A pinch of salt
A pinch of pepper
A pinch of sugar
4 tablespoons of corn starch with 4 tablespoons of water
Divide the egg yolks and egg whites. Put them in 2 separated bowls and beat them up. In a pot, boil 3 cups of chicken stock, add 2 tablespoons of minced carrots, 1 teaspoon of minced ginger, 3 tablespoons of sweet corns, 1 king oyster, chopped into small pieces, 3 leaves of napa cabbages, 3 shanghai bok choy, a pinch of salt, a pinch of pepper, a pinch of sugar, and wait the water is boiled again. Then add 4 tablespoons of corn starch with 4 tablespoons of water, and at the same time stir in a circular motion. Now turn off the heat, add the egg white in a circular motion, and turn up the heat for about 20 seconds. Then turn off the heat, add the egg yolk in a circular motion, and turn up the heat for another 20 seconds.
1 thought on “The Ultimate Vegetable Egg Drop Soup Recipe”
Cice..this type of cooking is new to me but looks good… do you chop leaves and base (the white part) for the Shanghai bok choy, and napa cabbage used in this soup? And can I use any other mushroom in place of king oyster mushroom.. do you need or do you use.. sesame oil in your soups.. some of the other recipes use this. why ? also if I can’t find the bok choy or napa cabbage can i use some item in its place… thank you bonnie