Egg Drop Soup with Dumplings & Shiitake Mushrooms

  • 4 cups water
  • 12 dumplings
  • 10-12 shiitake mushrooms, sliced
  • 2/3 cup frozen corn
  • 8 green onions, diced
  • 4 eggs, beaten
  • 2 cubes chicken bouillon
  • Salt & pepper
  1. In a large pot, bring water to a boil.
  2. Dissolve chicken bouillon.
  3. Place dumplings, mushrooms, corn, and green onions in broth.
  4. When all the dumplings began to surface, stir in eggs; salt and pepper.
  5. Remove from heat, and serve immediately.
  6. Makes 4 servings.

I could not have made it through my freshman year in college without this dish. You can make fresh dumplings for this dish or use frozen ones from the Sam’s Oriental Store.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s