Thursday, July 19, 2012

Mushroom Egg Drop (thickened) Soup

This is an simple and quick soup especially for mushroom lovers.

Enoki Mushroom in soup is my daughter new found love. :P Previously, she will only eat it if I made Crispy Enoki Mushroom.

She pours this over her rice to turn it into Mui Fan (绘饭). =_=||| Well, as long as she likes it, she can have it anyway she wants it.   

  • 1 litre Chicken Stock
  • 500ml Water
  • 500g Crab Meat, defrost and drained (optional)
  • 1 pack Enoki Mushroom, roots chopped, cleaned and separated into small bunch
  • 8 Fresh Shitake Mushroom, sliced
  • 1 Egg, beaten
  • 2 tablespoon Oyster Sauce
  • 1/2 tablespoon Chinese Cooking Wine
  • Salt to taste
  • Corn Flour Mixture To thicken the soup

How to do it:
  1. Bring the chicken stock and water to a boil.
  2. Add in crab meat and sliced shitake mushroom.
  3. Bring to a simmer till mushroom has cooked well.
  4. Add in the enoki mushroom and cook for a minute.
  5. Season with Chinese cooking Wine, oyster sauce and salt to taste.
  6. Add some chicken powder if you like.
  7. Thicken with corn flour mixture.
  8. Turn of fire and stir-in beaten egg.
  9. Serve with or with black vinegar.

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