Bok choy and mushroom egg drop soup
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.
Servings 4 people
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.
