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Homemade Egg Drop Soup with Bok Choy and Mushrooms photo

Egg Drop Soup with Bok Choy and Mushrooms

This Egg Drop Soup is a cozy delight! Silky eggs combine with crunchy bok choy and earthy mushrooms in a fragrant broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Aromatics
  • 2 tablespoons Olive oil
  • 2 sticks Cinnamon
  • 1 piece Star anise
  • 2 inches Lemongrass stalks, cut
  • 2 inches Ginger piece
  • 3 cloves Garlic minced
  • 0.5 teaspoon Red pepper flakes optional
Vegetables
  • 2 bulbs Baby bok choy halved
  • 4 pieces Mushrooms chopped
Broth
  • 4 cups Low-sodium chicken broth or vegetable broth
  • 2 tablespoons Liquid aminos to taste
Main Ingredients
  • 3 large Eggs
  • 1 tablespoon Cornstarch for thickening
Garnish
  • 1 bunch Green onions chopped

Equipment

  • Large pot
  • Whisk
  • Cutting board and knife
  • Measuring spoons
  • Serving bowls

Method
 

Instructions
  1. 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.
  2. 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.
  3. Pour in the 4 cups of low-sodium chicken broth, stirring well to combine. Bring the mixture to a gentle boil.
  4. 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.
  5. Stir in 2 tablespoons of liquid aminos to taste. Adjust the seasoning based on your preference.
  6. 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.
  7. 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.
  8. 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.