322 Egg Drop Soup with Mushrooms and Bamboo Fungus

322 Egg Drop Soup with Mushrooms and Bamboo Fungus

322 Egg Drop Soup with Mushrooms and Bamboo Fungus

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322 Egg Drop Soup with Mushrooms and Bamboo Fungus

INGREDIENTS (4 servings)

  • 1 cup of bamboo fungus; rinse clean, soak in water until soft, remove the roots, cut into small pieces, and drain
  • 1/2 cup of mushrooms, finely chopped
  • 1 cup of enoki mushrooms, finely chopped
  • 2 egg whites, lightly whisked
  • 1/2 of a deep-fried breadstick (youtiao), heated up and chopped
  • A little bit of green onion, julienned
  • 7-8 cups of water
  • A pinch of salt
  • A dash of sesame oil
  • A pinch of white pepper
  • A bit of cornstarch or corn flour mixed with a 1/2 cup of water

DIRECTIONS

Step 1
Bring the water to a boil in a large pot. When the water boils add the bamboo fungus, mushrooms, and enoki mushrooms. After the water returns to a boil, reduce the heat to the lowest level.
Step 2
While stirring the soup gently and constantly, slowly pour in the egg whites. This will produce the thread-like strands of egg characteristic of egg drop soup.
Step 3
Add the salt and cornstarch mixture and stir in thoroughly. Ladle into individual bowls and sprinkle with the chopped breadsticks and green onion. Season to taste with the sesame oil and white pepper, then serve.