Egg Drop Mushroom Soup

Mushrooms have way too many health benefits that one cannot deny it. I do love mushrooms as a kid and still is one of my favorites when considering any continental dishes or simple stir fry veggies with broccoli or purple cabbage. These are all lovely combos you should try for a stir fry.

In today's episode of my home cooking, you would see how to make a mushroom egg drop soup using chicken stock and optionally some chicken pieces. If you are a vegan, then opt for vegetable stock and add some extra veggies to add that twist to the soup(obviously skip chicken).

Ingredients:

100 gms of chicken, boneless

6-7 button mushrooms

1 large onion, chopped

1 tsp pepper powder

1 egg

salt to taste

2 tsp soy sacue

1 tbsp corn starch

2 cups of water

1 tbsp chopped green onions

1 carrot (optional)

2 tsp chopped ginger

How to make egg drop soup | how to make mushroom egg drop soup | how to make chicken mushroom soup | how to make simple soup

Pressure cook cleaned chicken pieces with 2 cups of water for about 3 whistles, along with carrot slices if you are using carrot.

Once the pressure is released from the cooker, remove chicken pieces from the cooker.

Take about 1/2 a cup of chicken stock. Let it cook and add corn starch. Whisk without any lumps and keep it ready.

To that add sliced mushrooms, onions, 1/2 tbsp green onions, black pepper and salt.

Add soy sauce.

Shred cooked chicken pieces.

Add to the pan.

Bring it to a boil.

Then add corn flour/starch water and reduce the flame to medium.

After a minute or so, add a whisked egg on medium flame while slowly stirring the soup.

This will beautifully form ribbons of egg in the soup. Let it boil for a minute and switch off the flame.

Serve the soup topped with some more pepper powder and green onions.

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