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Chinese cuisine
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Mushroom Egg Soup | Chef John’s Cooking Class

Mushroom Egg Soup | Chef John’s Cooking Class
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As a complementary dish to curry chicken wings, you can make this mushroom and tofu dish easily at home. It is not difficult to put together and has a simply heavenly taste.

Recipe
PRE TIME: 10 min
COOKING TIME: 25 min
TOTAL TIME: 35 min
3 SERVING
Ingredients:
  • 1 tbsp Olive oil
  • 3 oz. King oyster mushroom
  • oz. Ham, sliced
  • qt. Chicken broth
  • 7 oz. Soft tofu
  • 1 tsp Ground salt
  • ½ cup Potato starch slurry(1 to 2 ratio of cornstarch to water)
  • 3 large Egg wash
  • 1 tbsp Ham, minced
Directions:
Step 1
Step 1
1
Cut the soft tofu and eryngii mushrooms into small cubes.
Step 2
Step 2
2
In a small frying pan set over medium heat, add olive oil then stir-fry the mushrooms for 2 to 3 minutes.
Step 3
Step 3
3
After it smells aromatic, add the diced Virginia ham and stir for 1 to 2 minutes.
Step 4
Step 4
4
Take a soup pot, pour in the chicken broth over high heat. When it boils, add the fried mushrooms, and ham.
Step 5
Step 5
5
Add tofu cubes. Then add just a pinch of salt. At this point, reduce to low heat and stir in the potato starch slurry then pour in the egg wash.
Step 6
Step 6
6
Pour the egg wash in a spiral from the side of the pot to the center, when the egg solidifies its shape, gently stir the soup.
Step 7
Step 7
7
Finally, sprinkle with some minced ham (as well as some parsley and chopped scallions, if you would like), and the soup is ready!
Step 8
Step 8
8
Enjoy!
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