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Chinese Corn-and-Mushroom Soup

Recipe photo courtesy of Bryan Gardner

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.

Source: Martha Stewart Living, September 2016
Total Time Prep Servings



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How would you rate this recipe?
  • ramyar9645284
    8 MAR, 2019
    This soup was great. It was my winter go-to soup because it was so quick and it had ingredients I normally would have in the fridge. I added a bunch of chopped cilantro at the end if I was eating all of it right away. With the cilantro and the green onions, the soup tasted really fresh and light.
  • evaprudencioafo
    9 OCT, 2017
    It's not really a combination of ingredients that I've especially enjoyed. My boyfriend thought the same, but maybe some of you will appreciate it more... I just think it's kind of sickening after the first few scoops. Make sure you get the right tofu (I've made a mistake in buying the 'normal' tofu; instead I would have gone for that extremely soft one that you can buy at the Chinese shop), and I wouldn't put so much cor (maybe add up some more shiitake instead).

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