A comforting and flavorful soup loaded with eggs, mushrooms, vegetables, and a rich chicken-corn broth.
Cooking Tips:
• Stir slowly when adding beaten eggs to create nice egg strands instead of clumps.
• Add more water or broth if you prefer a lighter consistency.
• For a richer taste, replace water with homemade chicken stock.
Ingredients Tips:
• Enoki mushrooms can be substituted with shiitake or button mushrooms if preferred.
• Adding tofu cubes can make the soup heartier and more protein-rich.
• For a spicier version, include sliced red chilies before serving.
Egg Mushroom Soup
A comforting and flavorful soup loaded with eggs, mushrooms, vegetables, and a rich chicken-corn broth.
Ingredients
For the Broth:
- 5 medium eggs beaten
- 2 pcs 60g each chicken and corn powder sachet
- 2 cups water to dilute the powder
For the Soup Base:
- 2 tbsp cooking oil
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 small potato diced
- 3 cups water add more if needed
- 2 cups enoki mushrooms
- 2 cups cabbage shredded
- ½ cup sweet corn
- ½ cup carrot julienned
- Salt and pepper to taste
- 1 –2 tsp sesame oil
- Green onion for garnish
Instructions
Prepare the Broth:
- Dilute the chicken and corn powder in 2 cups of water. Set aside.
Cook the Soup Base:
- Heat oil in a deep pot. Sauté onion and garlic until fragrant.
- Add diced potato and pour in 3 cups of water. Let it boil until the potato is tender.
Add Flavor and Vegetables:
- Pour in the diluted chicken-corn broth and stir well.
- Add enoki mushrooms, cabbage, sweet corn, and carrot. Simmer for 5–7 minutes.
Finish the Soup:
- Slowly drizzle in the beaten eggs while stirring gently to create egg ribbons.
- Season with salt, pepper, and sesame oil.
- Top with green onions before serving.
