When you have a stock of bone broth, making a great soup is both fast and easy. I cooked my mushrooms and broccoli egg drop soup in under 15 minutes and that includes the preparation time.
The trick? Heat up the broth while you prep the vegetables. It saves so much time.
What did we have the soup with? Bistek which I cooked with yakiniku-cut beef. Again, to cut the cooking time. So that was less than 15 minutes to make the soup and about the same length of time to cook the bistek. In less than 30 minutes, lunch was ready. No prolonged simmering or roasting that would have added to the trapped heat inside the house.
It’s a darn hot day. When I got up to go to the bathroom around sunrise, it was like a steam bath in there. I did my business as fast as I could, hurried back into the air-conditioned room and went back to sleep. Early morning used to be the coolest part of the day but not anymore. Until summer gives way to the monsoon season, we will have to bear with the heat and humidity. And that means simple meals that can be cooked in a short time.
- Start heating the bone broth in a pan.
- Disperse the tapioca starch in two tablespoons of water.
- Peel and julienne the carrot.
- Slice the mushrooms.
- Cut the broccoli into small florets.
- When the broth comes to a boil, pour in the starch solution and stir until clear.
- Add the julienned carrot and sliced mushrooms to the broth. Season with salt and pepper. Lower the heat, cover the pan and simmer for five minutes.
- Add the broccoli florets to the soup, sprinkle with a little more salt and pepper, cover the pan and simmer for another three to four minutes.
- Turn off the heat. Beat the egg and pour into the soup in a circular motion. Depending on whether you want wispy or chunky egg strands, leave to set for five to ten seconds (see two ways to make egg drop soup) then stir lightly. Give the soup a final taste and add more salt and pepper, if necessary.
- Serve the mushrooms and broccoli egg drop soup immediately.
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