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Chinese cuisine

Easy

Mushroom Egg Soup | Chef John’s Cooking Class

Chef John Zhang

Chef John Zhang

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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
1½ oz. Ham, sliced
⅔ 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!