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Egg Drop Soup with Bok Choy and Mushrooms
5 from 6 votes

Egg Drop Soup with Bok Choy and Mushrooms

Egg Drop Soup with Bok Choy and Mushrooms is fun to make and a delight to eat!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3 Servings
Calories: 241 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 2 tablespoons olive oil
  • 2 cinnamon stick
  • 1 star anise
  • 2 inch lemongrass halved and chopped into 3- pieces, stalks
  • 1 (2-inch) piece ginger sliced into rounds
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes optional
  • 2 baby bok choy bulbs
  • 4 mushrooms chopped
  • 4 cups chicken broth low-sodium
  • 2 tablespoons liquid aminos to taste
  • 3 egg large
  • 1 ½ tablespoons cornstarch separated**
  • 1 green onion chopped, bunch

Instructions

    Cup of Yum
  1. Heat the olive oilover medium-high in a large saucepan or pot. Add cinnamon sticks, anise, lemongrass, ginger, garlic, and red pepper flakes and cook, stirring frequently, until spices are very fragrant, about 3 minutes.
  2. Add the chicken broth and liquid aminos and stir well. Bring mixture to a full boil, then reduce the heat, cover, and simmer for 15 to 20 minutes.
  3. While the broth is simmering, saute the bok choy and mushrooms in a separate skillet. To do so, heat 3 tablespoons of olive oil in a skillet over medium-high and saute the veggies until browned and softened, about 5 to 8 minutes. Once cooked, transfer veggies to the broth.
  4. Taste the broth for flavor. Add more liquid aminos (or miso paste) if desired. Remove the ginger rounds, cinnamon sticks, anise, and lemongrass stalks from the broth using a slotted spoon, and discard.
  5. Add 1 tablespoon of cornstarch to a small bowl and pour in 1/3 to 1/2 cup of the hot broth. Stir well until dissolved.
  6. Transfer the cornstarch mixture to the pot with the broth and stir well, leaving the broth at a very gentle simmer.
  7. Add eggs to a small bowl, along with the remaining (1/2 tablespoon) cornstarch. Whisk together until well-combined.
  8. Slowly pour the egg/starch mixture into the simmering broth through the tines of the fork. Do this a little bit at a time, whisking the broth between pours. Once all of the egg has been poured into the soup, allow broth to sit at low heat for a couple of minutes, whisking occasionally, to ensure egg cooks all the way.
  9. Serve the egg drop soup with freshly chopped green onion, and enjoy!

Notes

  • *Replace chicken broth with vegetable broth to make this vegetarian. **You can replace cornstarch with tapioca starch

Nutrition Information

Serving 1Serving Calories 241kcal (12%) Carbohydrates 12g (4%) Protein 16g (32%) Fat 16g (25%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 3 Servings

Amount Per Serving

Calories 241

% Daily Value*

Serving 1Serving
Calories 241kcal 12%
Carbohydrates 12g 4%
Protein 16g 32%
Fat 16g 25%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.