In the previous episodes, I revealed the secrets on how to make egg drop soup, and a lot of you really liked it. Today I'd like bring the egg drop soup to another level by adding more healthy ingredients and tons of textures. Let’s make the ultimate vegetable egg drop soup!
Prep and Cook Time: 15 minutes
Number serves: 2 to 4 people
Ingredients
3 cups of chicken stock
2 tablespoons of minced carrots
1 teaspoon of minced ginger
3 tablespoons of sweet corns
1 king oyster mushroom, chopped into small pieces
3 leaves of Napa cabbages, chopped into small pieces
3 shanghai bok choy, chopped into small pieces
A pinch of salt
A pinch of pepper
A pinch of sugar
4 tablespoons of corn starch with 4 tablespoons of water
4 eggs
Direction
Divide the egg yolks and egg whites. Put them in 2 separated bowls and beat them up. In a pot, boil 3 cups of chicken stock, add 2 tablespoons of minced carrots, 1 teaspoon of minced ginger, 3 tablespoons of sweet corns, 1 king oyster, chopped into small pieces, 3 leaves of napa cabbages, 3 shanghai bok choy, a pinch of salt, a pinch of pepper, a pinch of sugar, and wait the water is boiled again. Then add 4 tablespoons of corn starch with 4 tablespoons of water, and at the same time stir in a circular motion. Add the egg white in a circular motion. Then add the egg yolk in a circular motion too. Immediately turn off the heat. Serve and enjoy!
CiCi Li is the host of “CiCi’s Food Paradise” on NTD Television. Join her and discover quick and healthy recipes at CiCiLi.tv
