If you have ready-to-use flavorful and well-seasoned broth, the only prep work here is slicing the mushrooms, cutting the bok choy stalks and beating the eggs. Cook time is a mere 15 minutes.
Cook’s notes
Bok choy stalks are used here. The leaves were saved for another dish. It is up to you whether to use the stalks only or include the leaves. Just note that the stalks will need a longer cooking time. Read more about bok choy.
What mushroom is recommended? I used fresh brown button mushrooms but just about any variety will work. Shiitake or shimeji should be especially good. If you plan to use dried shiitake, check out the guide for rehydrating.
What about the broth? What kind of broth is best? Well, let’s see… if you regularly make broth and you keep containers of the stuff in your freezer then, by all means, use it. Nothing is better than homemade bone broth. If you need a guide, see how I make chicken bone broth.
Bok choy and mushroom egg drop soup
Ingredients
- 2 tablespoons cooking oil
- 200 grams button mushrooms (7 oz) thinly sliced
- 4 to 6 cups chicken bone broth or use vegetable broth
- 1 tablespoon cornstarch dissolved in two tablespoons of water
- 2 cups bok choy stalks cut into two-inch pieces
- salt
- pepper
- 2 large eggs beaten
Instructions
- Heat the cooking oil in a pot.
- Over medium heat, cook the mushrooms slices with plenty of stirring until lightly browned.
- Pour in the broth followed by the starch solution, stir well and bring to the boil.
- When the broth is no longer cloudy, stir in the bok choy stalks.
- Cover the pot, lower the heat and simmer for five minutes.
- Taste the broth, and stir in salt and pepper, as needed.
- Turn off the heat and pour the beaten eggs in a thin steam over the surface of the soup. Leave for a few seconds before stirring.
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