Nourishing Mushroom and Egg Drop Soup with Chives
Vibrant Mushroom and Egg Drop Soup with Freshly Chopped Chives (Mushroom Tofu Egg Soup)
Elevate your classic egg drop soup by adding fresh chives! Their unique, fragrant aroma will significantly enhance the soup’s flavor profile. Spring chives are particularly renowned for their health benefits, comparable to ginseng, so be sure to include them. The combination of chewy mushrooms and soft tofu makes this a satisfying meal on its own. It’s the perfect choice when you have a reduced appetite or crave a clear, refreshing broth.
Main Ingredients
- 3 fresh eggs
- Generous amount of mushrooms (e.g., king oyster, shiitake)
- 1/2 block firm tofu
- 1 handful of fresh chives
- 1 tsp minced garlic
- 1 tsp soup soy sauce
- 1 tsp salt (adjust to taste)
- 4-5 cups (approx. 800ml – 1000ml) flavorful anchovy-kelp broth
Broth Ingredients
- Water
- Kelp (approx. 5x5cm piece)
- Dried anchovies for broth (5-6 fish)
- Water
- Kelp (approx. 5x5cm piece)
- Dried anchovies for broth (5-6 fish)
Cooking Instructions
Step 1
First, prepare the vegetables and tofu. Slice the king oyster mushrooms into bite-sized pieces (about 1cm thick) and cut the tofu into similar-sized cubes. Thinly slice the onion. Wash the chives thoroughly and cut them into 3-4cm lengths.
Step 2
In a deep pot, combine water, kelp, and dried anchovies to create a delicious broth. Once the broth comes to a boil, remove the kelp and anchovies. Add the prepared tofu and sliced mushrooms, along with half of the sliced onion, and simmer until the ingredients are tender.
Step 3
In a separate bowl, crack the 3 eggs and whisk them thoroughly. To the beaten eggs, add the remaining half of the sliced onion, minced garlic, and about 1/2 tsp of salt. Mix well. This step adds a subtle pungent flavor and umami to the egg drop soup.
Step 4
When the ingredients in the broth are cooked and the broth is boiling again, gently drizzle the beaten egg mixture from a height in a swirling motion over the surface of the soup. It’s important not to stir immediately after adding the egg. Allowing it to set will create delicate, fluffy egg ribbons and keep the broth clear and refreshing.
Step 5
Once about 80% of the egg has cooked and formed soft ribbons, reduce the heat to low. Stir in 1 tsp of soup soy sauce to season the broth to your liking. Finally, add the chopped chives and stir gently just before turning off the heat. Your fragrant and delicious mushroom and egg drop soup is ready! Chives cook very quickly, so adding them at the very end preserves their fresh aroma.
