Egg Drop Soup with Bok Choy and Mushrooms
Egg Drop Soup with Bok Choy and Mushrooms is fun to make and a delight to eat!
Servings: 3 Servings
Calories: 241kcal
Ingredients
- 2 tablespoons olive oil
- 2 cinnamon sticks
- 1 star anise
- 2 inch stalks lemongrass halved and chopped into 3- pieces
- 1 (2-inch) piece ginger sliced into rounds
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 2 bulbs baby bok choy
- 4 mushrooms chopped
- 4 cups low-sodium chicken broth
- 2 tablespoons liquid aminos to taste
- 3 large eggs
- 1 ½ tablespoons cornstarch separated**
- 1 bunch green onion chopped
Instructions
- Heat the olive oilover medium-high in a large saucepan or pot. Add cinnamon sticks, anise, lemongrass, ginger, garlic, and red pepper flakes and cook, stirring frequently, until spices are very fragrant, about 3 minutes.
- Add the chicken broth and liquid aminos and stir well. Bring mixture to a full boil, then reduce the heat, cover, and simmer for 15 to 20 minutes.
- While the broth is simmering, saute the bok choy and mushrooms in a separate skillet. To do so, heat 3 tablespoons of olive oil in a skillet over medium-high and saute the veggies until browned and softened, about 5 to 8 minutes. Once cooked, transfer veggies to the broth.
- Taste the broth for flavor. Add more liquid aminos (or miso paste) if desired. Remove the ginger rounds, cinnamon sticks, anise, and lemongrass stalks from the broth using a slotted spoon, and discard.
- Add 1 tablespoon of cornstarch to a small bowl and pour in 1/3 to 1/2 cup of the hot broth. Stir well until dissolved.
- Transfer the cornstarch mixture to the pot with the broth and stir well, leaving the broth at a very gentle simmer.
- Add eggs to a small bowl, along with the remaining (1/2 tablespoon) cornstarch. Whisk together until well-combined.
- Slowly pour the egg/starch mixture into the simmering broth through the tines of the fork. Do this a little bit at a time, whisking the broth between pours. Once all of the egg has been poured into the soup, allow broth to sit at low heat for a couple of minutes, whisking occasionally, to ensure egg cooks all the way.
- Serve the egg drop soup with freshly chopped green onion, and enjoy!
Notes
*Replace chicken broth with vegetable broth to make this vegetarian.
**You can replace cornstarch with tapioca starch
**You can replace cornstarch with tapioca starch
Nutrition
Serving: 1Serving | Calories: 241kcal | Carbohydrates: 12g | Protein: 16g | Fat: 16g | Fiber: 1g | Sugar: 2g