eggsmushroomcarrot
Chinese-Style Vegetable and Egg Soup
A quick Chinese-inspired soup with Swiss chard, mushrooms, carrot, ginger and softly scrambled egg.
From YouTube · Jul 9, 2026
A quick Chinese-inspired soup with Swiss chard, mushrooms, carrot, ginger and softly scrambled egg.
10 min
Prep time
10 min
Cook time
20 min
Total time
Approximately 2 bowls
Yield
Ingredients
15 ingredients- 2 large Swiss chard leaves, approximately 80 g, chopped
- 80 g carrot, cut into thin strips
- 1/2 medium onion, approximately 75 g, sliced
- 2 garlic cloves, thinly sliced
- 100 g mushrooms, such as shiitake or chestnut mushrooms, sliced
- 2 cm fresh ginger, approximately 10 g, cut into thin strips
- 1 large egg
- 2 teaspoons neutral cooking oil, 10 ml, divided
- 1 teaspoon toasted sesame oil, 5 ml
- 1 teaspoon fish dashi powder, approximately 5 g
- 500 ml water
- 1/4 teaspoon fine salt, plus more only if needed
- 1/8 teaspoon ground black pepper, plus more to taste
- 1 teaspoon cornstarch, approximately 3 g
- 1 tablespoon cold water, for the cornstarch slurry
Method
15 steps- Prepare all the vegetables before beginning: chop the Swiss chard, cut the carrot and ginger into thin strips, slice the onion, garlic and mushrooms.
- Crack the egg into a small bowl and beat it lightly.
- Heat 1 teaspoon neutral oil in a small frying pan over low heat.
- Add the egg and stir gently until softly scrambled but still slightly moist. Remove it from the heat and set aside.
- Heat the remaining teaspoon of neutral oil in a medium saucepan over medium heat.
- Add the ginger, onion and garlic and cook for approximately 1 1/2 minutes, stirring constantly.
- Add the carrot and cook for another 1 1/2 minutes.
- Add the mushrooms and Swiss chard and cook for a further 1 1/2 minutes.
- Season with the black pepper and half of the measured salt. Stir in the toasted sesame oil.
- Add the fish dashi powder and 500 ml water. Stir and bring the soup to a boil.
- Reduce to medium heat and simmer for 2 1/2 to 3 minutes.
- Mix the cornstarch with 1 tablespoon cold water until smooth.
- Pour the slurry slowly into the simmering soup while stirring. Add only enough to give the broth a very light thickness.
- Add the softly scrambled egg and stir gently to distribute it.
- Taste the broth and add the remaining salt only if required. Serve immediately.
Recipe notes
Helpful tips
- Prepare every ingredient before heating the pans because the cooking process is quick.
- Do not fully dry out the scrambled egg; it finishes heating in the soup.
- Mix cornstarch only with cold water to prevent lumps.
- Add the slurry gradually because the broth should be lightly thickened rather than gloopy.
- Taste before adding extra salt because fish dashi can already be salty.
Equipment
- Knife
- Chopping board
- Small bowl
- Small frying pan
- Medium saucepan
- Wooden spoon or spatula
Storage
Cool promptly and refrigerate in an airtight container for up to 2 days. Reheat gently until steaming throughout. The egg and vegetables are best when freshly cooked.
Additional tips
- Contains egg and fish. Fish dashi can be high in sodium, so taste before adding additional salt. Keep raw egg separate from ready-to-eat ingredients and wash hands and utensils after contact.
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