Egg drop soup gets a touch of rich, umami flavor with mushrooms. This version of the Chinese classic boasts three different kinds of mushrooms and miso, a fermented soy paste that's a traditional element of Japanese cuisine. Together, they create a vegetarian soup that's far more complex in flavor than the simplicity of the recipe below would have you believe.
It's important to rinse the dried shiitake mushrooms before soaking and using them: Dried mushrooms can have a tendency to become gritty, which will then translate to a sandy soup (far from ideal!) Be sure to brush the other mushrooms as well so that they are free of soil and ready to include in this delicious recipe.