This is one of my favorite egg drop soups, alongside the renowned tomato egg drop soup. Despite the absence of seafood, it is brimming with a delightful seafood flavor. Let’s prepare a quick egg drop soup featuring your favorite mushrooms.
Egg drop soups are a staple at Chinese dinner tables. In Chinese, this type of soup is called 蛋(dàn)花(huā)汤(tāng), which translates to “egg flower soup.” The term “egg drop” refers to the technique of adding whisked eggs to boiling water or soup, resulting in beautiful swirls that the Chinese liken to flowers.
The speed at which you stir the soup influences the size of the egg flowers: slower stirring creates larger egg flowers, while faster stirring results in smaller ones. Below are some of the most popular variations of egg drop soup:
- Tomato Egg Drop Soup: This classic version features a slightly tangy flavor from the tomatoes.
- Seaweed Egg Drop Soup: A simple yet flavorful soup that offers a unique umami taste from the seaweed.
- Corn Egg Drop Soup: This version balances savory and sweet, providing a delightful flavor profile.
- Wonton Egg Drop Soup: Combining egg drops with delicious wontons makes for a satisfying meal.
Choosing Your Mushrooms for Egg Drop Soup
I highly recommend using oyster mushrooms and beach mushrooms for this egg drop soup, as they impart a wonderful seafood flavor. One of the best aspects of this recipe is that it can be delicious even when made with plain water instead of stock.
Other varieties, such as button and shiitake mushrooms, can also be used, offering slightly different flavor profiles.
Step-by-Step Instructions
1. Whisk the eggs with a small pinch of salt and pepper.
2. Heat oil in a pot or wok, then sauté the mushrooms for about 30 seconds until they soften slightly. Add ginger and hot water.
3. Increase the heat and pour in the whisked eggs. Stir the soup continuously, either quickly or slowly. Once the egg flowers form, turn off the heat. Add sesame oil and a pinch of salt, mixing well.
4. Serve hot, garnished with chopped green onions.
