Corn and Mushroom Egg Drop Soup

An easy and tasty Chinese egg drop soup that tastes even better than what you get at your favourite Chinese restaurant. Corn and Mushroom Egg Drop Soup is a simple starchy thick soup of corn and mushrooms, you can use chicken stock as a base or if you want to opt for a vegetarian option, it works well on vegetable stock base too.

If you follow my blog for quite some time now, I guess you would notice that I love soups. For me, it’s hard to eat a meal without one as I grew up in a family where most of the dishes served at the dining table has soup or some sort of sauce. That is why today when I cook food at home it will be either saucy or if dry dishes are served it is accompanied with soups, I even keep a regular stock of instant miso soup or mushroom soup in the pantry so I can prepare one quickly if I am in a lazy mode.

With my love for soups, I definitely have a lot of experience in making one and definitely accumulated a lot of soup recipes throughout the years and one of my go to soups is usually the egg drop soups. We made several before and I think there are many to mention but most of them are usually made with seafood and meats, today we will go with a non-meat option and will be making a corn and mushroom egg drop soup, the base for this one is chicken stock so it’s not totally no meat since the essence is there but if you want to go for a vegetarian option then vegetable stock goes well with it too.

Corn and Mushroom Egg Drop Soup

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4 1x
• Category: Soup
• Cuisine: Chinese

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Description

Corn and Mushroom Egg Drop Soup is a simple starchy thick soup of corn and mushrooms, you can use chicken stock as a base or if you want to opt for a vegetarian option, it works well on vegetable stock base too.

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Ingredients

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• 2 ears fresh corn
• 6 pcs dried shiitake mushrooms, rehydrated in 1 cup of boiling water, chopped
• 6 pcs white button mushroom, chopped
• 3 large eggs, lightly beaten
• 4 cups chicken stock or vegetable stock
• 2 tbsp cornstarch
• 3 stalks spring onions, finely chopped
• 1/2 tsp white pepper
• 1/2 tsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp light soy sauce
• coriander, to garnish
• oil

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Instructions

1. Remove corn from the cob, place kernels in a bowl, reserve the cob
2. In a pot over medium heat, add oil, sauté garlic, ginger, and spring onions.
3. Add the chopped mushrooms then cook for 2 minutes. Set aside water used to rehydrate shiitake.
4. Pour chicken stock, add the corn kernels and the cob. Bring to a boil then simmer for 20 minutes.
5. Remove cob from the pot then discard.
6. Combine cornstarch and liquid used to rehydrate mushrooms, mix well then pour into the pot. Let it boil then simmer for 5 minutes.
7. Slowly pour in the beaten eggs while stirring the soup slowly in a circular motion.
8. Add the light soy sauce then season with white pepper and salt then serve topped with chopped coriander. Serve while hot.

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