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
- 1 cup sliced fresh Shitake mushroom
- 1 head garlic (minced)
- 1 red onion (minced)
- 6 cups chicken stock or water
- 2 eggs (lightly whisked)
- 2 tbsp cornstarch mixed with 2 tbsp water
- ¼ tsp ground white pepper
- 2 spring onions or scallions (sliced)
- sea salt
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Season the tomatoes and shitake mushroom with salt and allow them to sit for a couple of minutes before using.
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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.
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Add the chicken stock or water. Bring to a simmer.
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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.
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Add the cornstarch mixture, salt, and pepper. Simmer for another minute to thicken. Add the spring onion before serving
