Vietnamese-style Vegetarian Egg Drop Soup | Súp cua chay

The non-vegetarian version of this soup is my most favorite Vietnamese appetizer whenever I go to a party or wedding. This dish was also on the menu of my wedding ceremony, LOL. 
My mom made this vegetarian version when I was a kid, and I was amazed at how good it was. I didn't learn the recipe from my mom, but I created my own.  The result was satisfying! 
My husband got me a cute pink stock pot, so I decided to make this soup for him. He ate two bowls! 
So, I am sharing with you this recipe today. You should try it out if you love "súp cua" as much as I do. ;)

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​Watch the video below for detailed instructions

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Ingredients:

• 500ml organic low-sodium vegetable stock
• 1 - 1.5 cup water
• 1 bunch of enoki mushroom
• 5 - 6 shiitake mushroom
• 1 small carrot
• 1 cup sweet corn kernels, fresh or froze
• 1 tbsp corn starch
• 1/4 cup water
• 2 eggs
• 1/4 - 1/2 tsp salt
• 1/2 tsp mushroom seasoning
• Cilantro for garnish
• Chili oil (optional)

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Instructions:

1. Heat up stock on low heat while prepping other ingredients
2. Cut enoki mushroom into 1-inch pieces
3. Dice shiitake mushroom
4. Dice carrot
5. Mix corn starch and water to make starch water, set side
6. Beat eggs slightly in a small bow, set aside
7. When stock boils, add carrot and corn kernels, cover pot and simmer for 5 - 7 minutes
8. Add mushroom and cook for another 2 minutes
9. Add salt and mushroom seasoning to taste
10. Slowly add starch water while stirring
11. When soup thickens a little bit, add eggs in slowly while stirring
12. Serve hot with some chopped cilantro and chili oil on top

​Enjoy!