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Vegetarian recipes

Vietnamese-style Vegetarian Egg Drop Soup | Súp cua chay

9/8/2017

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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. ;)

​Watch the video below for detailed instructions

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)

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! 
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    Mai - Butterfingers Kitchen

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  • Home
  • Main Dishes
    • Asian Delicacies
    • Vegetarian Recipes
    • Fancy Dinner
    • Quick & Lazy Recipes
  • DESSERT
    • No Bake Dessert
    • Easy Baking Recipes
  • Healthy Eating
  • Eat-out Reviews
  • About Me
  • Contact