EASY EGG DROP SOUP

 



INGREDIENTS

3 Whole - Eggs

3 Tbsp - Corn Starch

4-5 Whole - Wood-ear Mushrooms (julienned) 

3-4 Whole - Shitake Mushrooms (julienned)

1/2 Cup - Carrots (julienned)

1 Stalk - Green Onions (julienned or chopped)

3 Tbsp - Soy Sauce

1 Tbsp - Chicken Boullion

2 Tbsp - Ginger (julienned)

1 tsp - Salt (or to taste)


Instructions

1. In a pot of boiling water, add the mushrooms and chicken boullion. Allow the mushroom to cook for a minute or two on medium high heat, then add in the carrots and salt (to taste).

2. When the carrots are almost fully cooked, add in ginger and soy sauce. Cook for a minute or two.

3. Slowly add the corn starch slurry. At this point, continuously stir the soup as it thickens.

4. Then add in the eggs slowly while stirring. Allow the soup to simmer for 30 seconds to a minute to allow the eggs to fully cook. 

5. Add the green onions and serve with rice no the side.


VIDEO




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