Egg Drop Soup with Bok Choy and Mushrooms
Warm, comforting, and packed with flavor, Egg Drop Soup with Bok Choy and Mushrooms is a delightful dish that takes just minutes to prepare. This recipe combines the silky texture of beaten eggs with the crunch of fresh bok choy and the earthiness of mushrooms, all enveloped in a fragrant broth. Whether you’re looking for a quick weeknight dinner or a light appetizer, this soup is sure to satisfy your cravings.
Why It Deserves a Spot
Egg Drop Soup is a classic in many Asian cuisines, celebrated for its simplicity and versatility. By adding bok choy and mushrooms, we elevate the traditional recipe, making it not only heartier but also more nutritious. The subtle hints of lemongrass and ginger introduce a refreshing twist, while the eggs provide a protein boost that makes this soup satisfying enough for any meal. Plus, it’s quick to prepare, making it an ideal choice for busy days when you still want to enjoy a homemade dish.
Ingredient Notes
- Olive oil: This forms the base for sautéing the aromatics. You can substitute with sesame oil for a nuttier flavor.
- Cinnamon sticks: Used to add warmth and depth to the broth.
- Star anise: A spice that imparts a sweet and licorice-like flavor.
- Lemongrass: Adds a fresh, citrusy note to the soup; be sure to use fresh stalks for the best flavor.
- Ginger: Provides a zesty kick; fresh ginger is preferred for its aromatic qualities.
- Garlic: Minced garlic enhances the overall flavor profile of the soup.
- Red pepper flakes: Optional for a touch of heat; adjust to your spice preference.
- Baby bok choy: Adds a crunchy texture and is packed with nutrients; can be replaced with spinach if unavailable.
- Mushrooms: Fresh mushrooms add umami and depth; shiitake or button mushrooms work well.
- Low-sodium chicken broth: Forms the soup base; you can substitute vegetable broth for a vegetarian option.
- Liquid aminos: A soy sauce alternative that adds savory flavor; adjust to taste.
- Eggs: The star ingredient that creates the iconic silky strands in the soup.
- Cornstarch: Used to thicken the broth slightly; be sure to separate it into two tablespoons, one for the broth and one for thickening.
- Green onions: Chopped for garnish, adding freshness and color to the dish.
Gear Up: What to Grab
- Large pot: For simmering the soup.
- Whisk: Essential for beating the eggs smoothly.
- Cutting board and knife: For chopping vegetables.
- Measuring spoons: To accurately measure ingredients.
- Serving bowls: To enjoy your delicious soup!
Egg Drop Soup with Bok Choy and Mushrooms: How It’s Done
Step 1: Prepare the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the 2 cinnamon sticks and 1 star anise, cooking for about 1-2 minutes until fragrant.
Step 2: Sauté the Vegetables
Add the 2-inch stalks of lemongrass, 2-inch piece of ginger, and 3 cloves of minced garlic to the pot. Sauté for another 2-3 minutes until the garlic is golden and aromatic. If you like a bit of heat, toss in ½ teaspoon of red pepper flakes at this stage.
Step 3: Add the Broth
Pour in the 4 cups of low-sodium chicken broth, stirring well to combine. Bring the mixture to a gentle boil.
Step 4: Incorporate the Vegetables
Once boiling, add the 2 bulbs of baby bok choy (halved) and 4 chopped mushrooms. Allow the soup to simmer for about 5 minutes or until the bok choy is tender.
Step 5: Season the Broth
Stir in 2 tablespoons of liquid aminos to taste. Adjust the seasoning based on your preference.
Step 6: Thicken the Soup
In a small bowl, mix 1 tablespoon of cornstarch with a little water to create a slurry. Add this mixture to the soup, stirring continuously until the broth thickens slightly.
Step 7: Add the Eggs
In a separate bowl, beat the 3 large eggs until well combined. Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create silky strands of egg.
Step 8: Garnish and Serve
Remove the pot from heat. Ladle the soup into bowls and garnish with 1 bunch of chopped green onions. Enjoy your delicious Egg Drop Soup with Bok Choy and Mushrooms hot!
Customize for Your Needs
- For a vegetarian version, simply substitute the chicken broth with vegetable broth.
- Add tofu for extra protein; silken tofu works well.
- Include other vegetables like carrots or peas for added nutrients and color.
- Experiment with different types of mushrooms, such as shiitake or portobello, for varied flavors.
What Not to Do
- Do not overcook the eggs; they should be added at the end to maintain their silky texture.
- Avoid using high-sodium broth, which may overpower the delicate flavors of the soup.
- Don’t skip the aromatics; they are essential for a flavorful broth.
- Refrain from using dried spices instead of fresh when possible, as fresh ingredients provide a more vibrant flavor.
Refrigerate, Freeze, Reheat
Egg Drop Soup with Bok Choy and Mushrooms is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. If you need to freeze it, allow the soup to cool completely, then transfer to an airtight container. It can be frozen for up to 2 months, but be aware that the texture of the vegetables may change upon thawing. To reheat, simply warm on the stovetop over medium heat until heated through, stirring gently.
Common Qs About Egg Drop Soup with Bok Choy and Mushrooms
Can I use other greens instead of bok choy?
Absolutely! Spinach, kale, or napa cabbage are great alternatives if bok choy isn’t available.
How can I make this soup spicier?
You can increase the amount of red pepper flakes or add sliced fresh chili peppers for a kick of heat.
Is there a gluten-free option for this recipe?
Yes! Substitute liquid aminos with a gluten-free soy sauce or tamari for a gluten-free version.
Can I add more protein to the soup?
Definitely! Shredded chicken, cooked shrimp, or even tofu cubes can be added for extra protein.
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The Takeaway
Egg Drop Soup with Bok Choy and Mushrooms is not just a meal; it’s a warm embrace in a bowl. With its fragrant broth, tender vegetables, and silky eggs, it’s a dish that brings comfort and nourishment all at once. Easy to customize and quick to prepare, this soup should definitely find a place in your regular dinner rotation. So, gather your ingredients, and let the delightful aromas fill your kitchen as you create this delectable dish. Enjoy every spoonful of this comforting classic!
Egg Drop Soup with Bok Choy and Mushrooms
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the 2 cinnamon sticks and 1 star anise, cooking for about 1-2 minutes until fragrant.
- Add the 2-inch stalks of lemongrass, 2-inch piece of ginger, and 3 cloves of minced garlic to the pot. Sauté for another 2-3 minutes until the garlic is golden and aromatic. If you like a bit of heat, toss in ½ teaspoon of red pepper flakes at this stage.
- Pour in the 4 cups of low-sodium chicken broth, stirring well to combine. Bring the mixture to a gentle boil.
- Once boiling, add the 2 bulbs of baby bok choy (halved) and 4 chopped mushrooms. Allow the soup to simmer for about 5 minutes or until the bok choy is tender.
- Stir in 2 tablespoons of liquid aminos to taste. Adjust the seasoning based on your preference.
- In a small bowl, mix 1 tablespoon of cornstarch with a little water to create a slurry. Add this mixture to the soup, stirring continuously until the broth thickens slightly.
- In a separate bowl, beat the 3 large eggs until well combined. Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create silky strands of egg.
- Remove the pot from heat. Ladle the soup into bowls and garnish with 1 bunch of chopped green onions. Enjoy your delicious Egg Drop Soup with Bok Choy and Mushrooms hot!
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Add tofu for extra protein; silken tofu works well.
- Include other vegetables like carrots or peas for added nutrients and color.
