Friday, July 19, 2024

Shitake Mushroom Tomato Egg drop soup


Shitake Mushroom Tomato Egg drop soup

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Making nutritious meals is easy and you can easily substitute ingredients.  For this recipe, I used Shitake mushrooms which may not be readily available where you live so, in a pinch, you could substitute canned mushrooms and slice them thinly.  But, note, that fresh is always best.

Shitake Mushroom Tomato Egg drop soup

  • 1 tbsp coconut oil
  • 6 pieces plump ripe tomatoes cut into cubes
  • sliced fresh Shitake mushroom
  • 1 head garlic (minced)
  • 1 red onion (minced)
  • 6 cups chicken stock or water
  • 2 eggs (lightly whisked)
  • 2 tbsp corn cornstarch mixed with 2 tbsp water
  • ¼ tsp ground white pepper
  • 2 spring onions or scallions (sliced)
  • sea salt
  1. Season the tomatoes and shitake mushroom with salt and allow them to sit for a couple of minutes before using.

  2. Heat the oil in a saucepan. Add the garlic and onion (please do not overcook) tomatoes and mushroom and cook, stirring, for 2 minutes or until the tomatoes start to soften.

  3. Add the stock/ water. Bring to a simmer.

  4. Then stir the soup to form a vortex in the center. Pour the egg into the center of the vortex and stir vigorously to form the lacy egg.

  5. Add the cornstarch mixture, salt, and pepper. Simmer for another minute to thicken. Add the spring onion before serving

egg drop, mushroom

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