Yen Can Cook ~ Chinese Yam & Egg Drop Soup
Are you a fan of thick soup? Chinese style thick soup, to be precise, for example hot and sour soup (酸辣汤). Many restaurants or homemade version are normally thickened the soup using cornstarch or potato starch, rendering a thick and starchy broth, which I don’t really fancy of.
Today, I’m going to share an easy thick soup recipe with a “magic ingredient” as thickening agent ~ Chinese Yam 山药/淮山 which appeared in my recent boiled soup recipe. Due to its unique mucilaginous texture when cut or grated, Chinese Yam is great as broth thickener, without worry about the forming of clumpy gooey blobs in your soup.
Those ingredients in my recipe can be substituted with any other vegetables such as corn kernels, baby bok choy (chopped), Shiitake mushrooms (diced), just to name a few.
Ingredients (Serve: 3-4)
1 Chinese Yam (approximately 300-400g), slightly mashed with some chunky pieces
10g wood ear fungus, soaked in water till soften & sliced.
2 eggs, beaten
1/2 carrot, diced
2 tablespoons oyster sauce
1500’L water/ stock
Salt and pepper to taste
Chopped spring onion, for garnishing.
Step 1: Heat a saucepan with some cooking oil and saute the wood ear fungus and carrot till slightly soften. Pour in water/stock and bring to boil.
Step 2: Add in mashed Chinese Yam and oyster sauce, stir and let the broth cook with low heat for 10-20 minutes.
Step 3: Add in the beaten egg slowly, stir the broth while the egg pouring process to form the egg drop.
Step 4: Add salt and pepper to taste.
Step 5: Sprinkle with chopped spring onion and serve.
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