And what simpler recipe than to use it all up in a soup? Thanks to my discovery of egg drop soups, I decided to pull a Serious Eats and try a new version featuring mo gua: mo gua and shiitake egg drop soup.
This recipe was more out of desperation. You see, that dreaded football-sized mo gua (or fuzzy gourd) was still hanging out in my fridge. And because I hate wasting food or produce, I just had to use it. And what easier way to use it up then in a soup?
When I was initially looking online for ways to cook mo gua, the first hit was a soup. It just seemed so simple, so basic, so….blah. But you know what? I’m at the end of my rope here and I am just DYING to get rid of this vegetable! The first dish I made with mo gua was okay, maybe I overdid it a bit with the dried shrimp and shiitake mushrooms — too many strong, fishy flavours for my boyfriend to handle, especially when he had the flu.
Luckily, when I made this soup, he was just about getting over his sickness and it turned out to be exactly what he needed! Again, it is very basic so if you need an extra hit of sodium or umami-ness, just add a couple drops of Maggi sauce and you’ll be good to go.
Mo gua, be gone!!!
Mo gua and shiitake egg drop soup
What you’ll need:
– 1 1/2 cups dried shiitake mushrooms, soaked overnight and then diced
– 1 football-sized mo gua, de-fuzzed, de-skinned, de-seeded, and diced (about 7 cups)
– 4 stalks green onion, white parts cut off and reserved, green part sliced thinly
– 1″ knob of ginger, sliced
– 1 quart water
– 3 tbsp shiro miso paste
– 2 tsps dashi granules
– 4 free-range eggs, scrambled
– 3 tbsp corn starch
– 1/3 cup fresh cilantro, roughly chopped
What you’ll need to do:
1. In a large pot, heat up the water over medium-high heat with the white part of the green onion and ginger slices. Add the dashi granules and miso paste once the water is hot. Bring the heat back down to medium, a low simmer. The liquid should not boil otherwise miso’s health benefits will be eliminated. Simmer for 15 minutes while you prepare the rest of the ingredients.
2. Discard the white part of the green onion and ginger slices in the broth. Add the mo gua and shiitake mushrooms to the pot. Continue to cook until the mo gua is very soft, about 10 minutes.
3. In a small bowl, ladle a cup of liquid from the pot into the corn starch and whisk. Carefully dribble this mixture back into the soup. This will help thicken the soup and give it more body.
4. Finally, we will add the egg to the soup. Swirl the soup a couple times in a clockwise direction. Slowly lower the scrambled eggs at the edge of the pot. Get a fork and let the scrambled egg mixture pass through the fork. Once the whole mixture is in the soup pot, whisk with your fork to ribbon out the egg until desired shape.
5. Serve with sliced green onions and scallions. Serves 8-10 people.