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.
- 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
- Remove corn from the cob, place kernels in a bowl, reserve the cob
- In a pot over medium heat, add oil, sauté garlic, ginger, and spring onions.
- Add the chopped mushrooms then cook for 2 minutes. Set aside water used to rehydrate shiitake.
- Pour chicken stock, add the corn kernels and the cob. Bring to a boil then simmer for 20 minutes.
- Remove cob from the pot then discard.
- Combine cornstarch and liquid used to rehydrate mushrooms, mix well then pour into the pot. Let it boil then simmer for 5 minutes.
- Slowly pour in the beaten eggs while stirring the soup slowly in a circular motion.
- Add the light soy sauce then season with white pepper and salt then serve topped with chopped coriander. Serve while hot.
I had sweet corn and egg drop soup, but not with mushrooms. Gotta try yours next time. It looks great!
Mmmm. Love this! I love the ingredients and the subtle seasoning. Plus it would be good with Chinese sausage!
Easy, quick, cheap, filling, flavourful, and delicious – what can you ask for good soup? Perfect comforting version!
Well, that certainly makes egg drop soup MUCH more interesting. I always found it dull – but with corn and mushrooms? Yes, please!