This egg drop soup creation is pretty looking and it has a very soothing flavor! The shiitake mushrooms give this soup a healthy appeal. This soup's flavor is very light.
Shiitake and Tomato Egg Flower Soup Recipe:
This recipe makes one large serving of soup!
Peel and seed 2 to 3 ripe small plum tomatoes.
Dice the tomato filets into small pieces and set them aside.
Boil 2 1/2 cups of light chicken broth in a sauce pot over medium high heat.
Add 1 minced small shallot.
Add 2 to 3 shiitake mushroom caps that are thin sliced.
Add the reserved diced tomatoes.
Add 1 pinch each of sea salt and black pepper.
Add 2 pinches of paprika.
Mix 2 tablespoons of cornstarch and a splash of cold water together in a small bowl to form a slurry.
Add a little bit of the corn starch and water slurry, while constantly stirring, till the soup thickens to a thin sauce consistency.
Reduce the temperature to medium low heat.
Simmer the soup for ten minutes.
Add 6 to 8 whole parsley leaves.
Place 1 egg in a small mixing bowl.
Add 1/2 teaspoon of corn starch.
Whisk the egg flower batter, till it becomes blended.
Make sure the that the soup is only gently simmering, before streaming the egg flower batter into the soup!
Use a large spoon to stream long streaks of the egg flower batter over the surface of the soup.
Let the egg flowers cook for 30 seconds.
Ladle the soup into a bowl.
Garnish with a parsley sprig.
Serve this "a la minute soup" immediately!
You can make the soup ahead of time, but it is best to add the egg just before serving. This Shiitake and Tomato Egg Flower Soup has a very gentle flavor. The parsley flavor can be tasted in this mild soup. Shallot adds a nice flavor to the broth. The mild flavors of shiitake and fresh tomato give this moden egg flower soup a special touch. Delicious! ... Shawna