VEGETARIAN EGG-DROP SOUP
Most egg-drop recipes call for chicken stock. This recipe uses vegetarian components. Vegetarian not Vegan. Makes 8-10 servings
Provided by golgofrinchian
Categories Asian
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a cast iron frying pan heat up the butter and miso until melted. Add some teryiaki sauce. When hot add mushrooms and fry them until golden brown. The miso will stick to the mushrooms and give them a meaty taste.
- In a separate pot add water and bring to a boil. Once the mushrooms are brown dump the butter and mushrooms into the pot. Bring water to boil.
- While water is coming to a boil, crack the eggs and place them in a bowl. Gently whisk them so that there are no bubbles.
- When water is boiling slowly add the eggs to the water. Heat until they are cooked. Literally drop the eggs into the boiling soup. The slower you go the more wispy it comes out.
- Serve in simple bowl.
Nutrition Facts : Calories 138.8, Fat 5.7, SaturatedFat 2.7, Cholesterol 113.4, Sodium 2979.9, Carbohydrate 13.9, Fiber 0.7, Sugar 10.4, Protein 9
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