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Simple Chinese-Style Shiitake Mushroom Egg Soup

Cost $5, save $10

Source: Recommended by CookGo

  • 10 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 🥚 2 eggs
    • 🍄 2 shiitake mushrooms
    • 1 tbsp cornstarch
    • đź’§ 1 tbsp water
    • 🧅 2 tbsp chopped green onion
    • 🧄 1 tbsp minced garlic
    • 1 soup stock pack
    • 1 piece kombu (10cm x 10cm)
    • 🧂 1 tbsp soy sauce
    • 🧂 2 pinches of salt
    • A dash of black pepper

STEPS

1

Add 3 cups of water, the soup stock pack, and kombu to a pot. Bring to a boil.

2

Mix 1 tbsp cornstarch with 1 tbsp water to create a slurry. Beat 2 eggs in a separate bowl.

3

Slice the shiitake mushrooms and chop the green onions. Prepare all ingredients for easy cooking.

4

Once the broth is boiling, remove the kombu and continue boiling the soup stock pack for a few more minutes. Add the sliced shiitake mushrooms.

5

Stir in the cornstarch slurry while continuously stirring the soup to thicken it.

6

Reduce the heat and slowly pour the beaten eggs around the edges of the pot. Let them set slightly before stirring.

7

Turn off the heat and add the chopped green onions. Sprinkle black pepper to taste.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 12g
    Protein
  • 8g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

This soup is perfect for a light breakfast or a quick meal.You can substitute shiitake mushrooms with other types of mushrooms if unavailable.For a spicier version, add a pinch of chili flakes.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.