Egg And Mushroom Soup
A comforting mushroom and egg soup featuring savory soy flavor, ideal for a quick, warm meal perfect for mushroom lovers and those craving light, nourishing dishes.
Ingredients
Instructions
- Wash the dried mushrooms and soak them in hot water.
- Beat the eggs and set aside.
- Bring the chicken stock to a boil in a pot.
- Add the soaked mushrooms along with the water they were soaked in to the boiling stock.
- Cook for about 5 minutes.
- Season the soup with soy sauce, salt, and ajinomoto.
- Add the cooking oil and slowly pour in the beaten eggs while stirring gently.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider using shiitake mushrooms instead of dried varieties. If you don't have ajinomoto, you can substitute it with a pinch of MSG or simply omit it. Adjust the soy sauce according to your taste preference. To enhance the dish, add a few green onions or cilantro before serving for freshness. This soup is great with a side of steamed rice or pairs beautifully with Quick Chinese Chicken.
Serving Suggestions
Serve the Egg and Mushroom Soup hot, garnished with sliced green onions or fresh herbs for added flavor. This soup is comforting on its own but can be served alongside steamed dumplings or a light salad for a complete meal. It also complements other Chinese recipes, such as Sweet 'N Sour Strips or Chicken recipes, making it a versatile option for your dining table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the eggs from becoming rubbery. You can also add a little extra chicken stock or water if the soup thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Mushroom Soup contains roughly 307 calories, with 12g protein, 51g carbohydrates, and 8g fat. It is an excellent source of vitamin D (197% of the Daily Value), protein (25% of the Daily Value), and potassium (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of dried ones?
Yes, fresh mushrooms can be used in place of dried mushrooms. You'll want to slice them and add them to the boiling stock earlier in the cooking process, as they require less time to cook than dried mushrooms. This substitution will give the soup a different texture and flavor profile, which can be quite delicious.
Is this soup suitable for meal prep?
Yes, this soup can be made ahead of time and stored in the refrigerator. However, it's best to add the eggs just before serving to maintain their texture. If you plan to meal prep, consider cooking the mushrooms and stock in advance, then combine with the eggs when ready to eat for the best results.
Can I make this soup vegetarian?
To make this soup vegetarian, replace the chicken stock with vegetable stock and omit the ajinomoto if it contains animal products. You can also add tofu or more vegetables to enhance the nutrition and texture of the soup, making it a hearty and satisfying vegetarian option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).