Shitake Mushroom Tomato Egg drop soup

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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

Course: Soup
Keyword: mushroom, soup, tomato
Author: K de leon-Rieth

Ingredients

  • 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

Instructions

  • Season the tomatoes and shitake mushroom with salt and allow them to sit for a couple of minutes before using.
  • 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.
  • Add the chicken stock or water. Bring to a simmer.
  • 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.
  • Add the cornstarch mixture, salt, and pepper. Simmer for another minute to thicken. Add the spring onion before serving

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