Egg Drop Soup With Shitake Mushrooms and Bok Choy
I’m always looks for new ideas for Meatless Mondays. I don’t really like cooking traditional vegetarian dishes like bean based things or recipes filled with soy crumbles. But I do love to cook with eggs. They are a great source of protein and are perfect for meat free dishes. And eggs just aren’t for breakfast anymore. There’s so many egg based dishes you can make that your family will love like this egg drop soup, or maybe some fried rice with eggs or even ramen noodles with added fresh vegetables and an egg!
This week for meatless Monday I made this egg drop soup with shiitake mushrooms and bok choy. It’s a very delicious and nutritious soup that my whole family fell in love with. My husband and I are both trying to watch our carbs, so we just ate the soup as is, but you could also serve this soup with crispy fried wontons. That would be amazing!
To start this soup I just quickly sauteed the shiitake mushrooms and bok choy until it was tender. Then I added the chicken stock. You could also use vegetable stock, I just used what I had on hand. Then I added my seasonings – soy sauce, ginger and garlic. This adds so much flavor to the soup. After this simmers away for a while, I add some corn starch to thicken up the soup and then ever so slowly stream in the eggs while gently stirring.
After the eggs have cooked, it’s ready to serve. The soup is incredible on it’s own or you can add some freshly chopped green onions for garnish or some crispy fried wontons for some extra crunch.
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Yield: 4 servings
Egg Drop Soup With Shiitake Mushrooms and Bok Choy
1 tablespoon olive oil
1 - 8 oz container shiitake mushrooms, roughly chopped
1 small head of bok choy, chopped
1/2 teaspoon grated ginger
1 tablespoon of soy sauce
6 eggs, lightly beaten
6 cups of chicken stock
3 tablespoons of corn starch dissolved in 1/2 cup water
Add olive oil to a preheated soup pot. Add mushrooms and saute until tender. Add bok choy and saute until wilted. Add chicken stock and bring to a boil. Add garlic, ginger and soy sauce. Continue to boil until bok choy and mushrooms are very tender.
Add cornstarch and bring to a boil. Reduce to a simmer. Slowly pour eggs in a small stream into soup, stirring the soup gently. Cook soup over low heat until eggs are done. Serve.
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This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.