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Egg-Drop Soup with Mushrooms

High in protein but low in calories, egg-drop soup makes a great light lunch or accompaniment to other Chinese food. Try serving this soup with your next stir-fry instead of carb-heavy rice. 

Egg-Drop Soup with Mushrooms

(serves 4)


Ingredients:

  • ½ t grated fresh ginger
  • ¼ t white pepper
  • 4 C chicken stock
  • 1 C thinly sliced shitake mushrooms
  • 2 T cornstarch
  • ¼ C water
  • 3 eggs
  • 1 T soy sauce
  • ¼ C green onions
  • Dash of salt
  • Dash of pepper

To make:

Wash, trim, and slice the mushrooms. Trim the root ends from the green onions and slice thinly.

Add everything but the eggs, green onions, cornstarch, and water to the soup pot and bring to a boil. Reduce heat to a simmer and season with salt and pepper to taste. Simmer for 10-15 minutes, till mushrooms are soft. In the small bowl, whisk the cornstarch into the water till thoroughly mixed; drizzle into the simmering soup, stirring constantly. Cook for an additional 1 minute, till soup has thickened slightly.

 

In the mixing bowl, whisk the eggs until yolks and whites are thoroughly combined. Now, while still stirring constantly, hold the bowl with the eggs a few inches above the soup pot and slowly pour the eggs into the soup in a steady stream — just a trickle off egg, but a continuous trickle. The egg will cook immediately. As soon as you’ve stirred in the last of the egg, remove the soup from the heat. Divide into four equal portions, sprinkle each with ¼ of the green onions, and serve.

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Egg-Drop Soup with Mushrooms
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