鲜蔬芙蓉汤，是一道清爽鲜美的家常汤。胡萝卜、香菇和青菜配上滑嫩的蛋花，汤色清亮，口感丰富。清淡健康，特别适合搭配油腻的硬菜。
Vegetable Egg Drop Soup is a light and refreshing home-style soup. Carrots, shiitake mushrooms, and greens are paired with silky egg ribbons, creating a colorful and flavorful broth. It’s light, healthy, and the perfect companion to rich dishes.
🌴食材 | Ingredients：
鸡蛋，2个（打散）。/ Eggs, 2 (beaten).
胡萝卜，半根（切小丁）。/ Carrot, 1/2 (cut into small cubes).
干香菇，2朵（提前泡发，切丁）。/ Dried shiitake mushrooms, 2 (soaked, diced).
青菜，2棵（切碎，如小白菜）。/ Greens, 2 stalks (chopped, such as bok choy).
清水或高汤，600ml。/ Water or chicken broth, 600ml.
🌴配料 | Aromatics：
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
姜丝，少许（可选）。/ Shredded ginger, a little (optional).
🌴调味 | Seasonings：
盐，适量。/ Salt, to taste.
香油，几滴（出锅淋）。/ Sesame oil, a few drops (for finishing).
白胡椒粉，少许。/ A pinch of white pepper powder.
淀粉，1小勺（约5g，加水调成水淀粉，可选）。/ Cornstarch, 1 tsp (about 5g, mixed with water, optional).
🌴做法 | Instructions：
1，煮汤底 | Heat the Broth
锅里倒入清水或高汤，大火烧开。放入胡萝卜丁和香菇丁，煮3分钟，煮出香味。⚠️ 胡萝卜和香菇比较难熟，要先下锅。
Pour the water or broth into a pot and bring to a boil. Add the carrots and mushrooms, and cook for 3 minutes to release the flavors. ⚠️ The carrots and mushrooms take longer to cook, so add them first.
2，加青菜勾芡 | Add Greens and Thicken
放入青菜碎，煮1分钟。如果喜欢浓稠一点的口感，可以淋入少许水淀粉，搅拌均匀。⚠️ 水淀粉别太多，不然汤会太稠。
Add the chopped greens and cook for 1 minute. If you prefer a thicker soup, drizzle in a little cornstarch slurry and stir well. ⚠️ Don’t add too much, or the soup will become too thick.
3，淋蛋花 | Add the Eggs
转小火，让汤保持微沸状态。一手拿着打散的蛋液，一手拿筷子，把蛋液慢慢、细细地转着圈淋入锅中，同时用筷子轻轻搅动汤底。⚠️ 千万别一股脑倒进去，那样会变成蛋块，不是蛋花。我试过倒太快，结果煮成了一锅蛋花糊。
Reduce to low heat and keep the broth at a gentle simmer. Slowly and thinly drizzle the beaten eggs into the pot in a circular motion, while gently stirring the broth with chopsticks. ⚠️ Never pour the eggs in all at once, or you’ll get egg clumps instead of ribbons. I’ve tried pouring too fast, and it turned into a mushy egg soup.
4，调味出锅 | Season and Serve
蛋花全部浮起后，关火。加入适量盐和少许白胡椒粉调味。淋上几滴香油，撒上葱花，出锅。⚠️ 香油最后淋，香气最浓。
Once the egg ribbons float to the top, turn off the heat. Season with salt and a pinch of white pepper. Drizzle with sesame oil, sprinkle with scallion, and serve. ⚠️ Add the sesame oil at the very end for the best aroma.
宝宝们，鲜蔬芙蓉汤的精髓在于“汤清味鲜，蛋花飘逸”。胡萝卜和香菇先下锅，煮出香味。淋蛋液时一定要小火，慢慢转圈淋入，边淋边搅动，蛋花才会像云朵一样漂亮。香油最后淋，香气最浓。
Tips: The key to Vegetable Egg Drop Soup is “clear broth, fresh flavor, and silky egg ribbons.” Cook the carrots and mushrooms first to release their flavor. Drizzle the eggs slowly over low heat while stirring in a circular motion for beautiful ribbons. Add the sesame oil at the very end.
这道【鲜蔬芙蓉汤 | Vegetable Egg Drop Soup】是清爽鲜美的家常汤。如果你喜欢这种清淡的口感，还可以试试我之前写的【紫菜蛋花汤 | Seaweed Egg Drop Soup】。想看更多汤羹类的菜谱，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this light and savory soup, you should also try my Seaweed Egg Drop Soup. For more soup recipes, check out my Soups category.
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