Egg Drop Vegetable Soup

By mrslopes

Ingredients

• 1 1/2 cups water
• 4 dried shiitake mushrooms
• 1 1/2 cups vegetable broth
• 1 Tbs. cornstarch
• 1 1/2 tsp. soy sauce
• 1/4 cup julienned carrots
• 1 egg, beaten
• 1 cup diced tofu (about 6 ounces)
• 1 cup shredded fresh spinach
• 1/2 cup sliced, canned bamboo shoots
• 2 Tbs. thinly sliced scallions (green part only)

Details

Servings 4

Preparation

Step 1

1. In a 2-quart saucepan, bring the water to a boil over high heat. Remove from heat, add mushrooms, and let stand 10 minutes or until mushrooms are soft. Remove mushrooms from pot and slice. Reserve soaking liquid in pot.
2. In a medium bowl, stir together the vegetable broth, cornstarch, and soy sauce. Add the broth mixture, sliced mushrooms, and carrots to the mushroom water in the pot. Bring to a boil, stirring constantly. While stirring, gradually add the egg to the soup, if desired. Stir in the tofu, spinach, bamboo shoots, and scallions.
3. Simmer until the spinach is cooked and the tofu is heated through, about 5 minutes.

VARIATION: Add 1/3 cup cooked fresh or frozen peas when you add the tofu.

VEGAN VARIATION: Omit the egg.