Shepherd's Purse and Mushroom Egg Drop Soup
A light, nourishing Chinese-style soup featuring tender shepherd's purse greens, earthy mushrooms, and silky egg ribbons. This comforting bowl comes together quickly and makes a lovely starter or light meal.
Story
This traditional soup showcases shepherd's purse, a wild green beloved in Chinese cuisine for its delicate flavor and nutritional benefits. The starch slurry gives the broth a silky body, while the slowly poured eggs create beautiful ribbons throughout.
Ingredients
fresh shepherd's purse greens
100 grams
shiitake or cremini mushrooms
150 grams
large eggs
2
vegetable or chicken broth
4 cups
cornstarch
1 tablespoon
vegetable oil
2 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Prep the greens
Bring a small pot of water to a boil. Add the shepherd's purse and blanch for about 30 seconds until just wilted. Drain and rinse under cold water to stop the cooking. Squeeze out excess water and finely chop. Set aside.
2
Sauté the mushrooms
Heat oil in a medium saucepan over medium heat. Add sliced mushrooms and cook for 3-4 minutes until they release their moisture and begin to turn golden. Season lightly with salt.
3
Build the broth
Pour in the broth and bring to a gentle simmer. Let cook for about 8 minutes to allow the mushroom flavor to infuse the liquid.
4
Add the silky finish
In a small bowl, mix cornstarch with 3 tablespoons of cold water until smooth. Stir this slurry into the simmering soup and cook for another minute until slightly thickened. Beat the eggs in a separate bowl.
5
Create egg ribbons
Remove the soup from heat. Slowly pour the beaten eggs in a thin stream while gently stirring the liquid in one direction. The eggs will form delicate ribbons. Stir in the chopped shepherd's purse and season with salt and white pepper to taste. Serve immediately while hot.
