Are you wondering why I named this soup Everything In? For pure simple reason because we needed to go away for a 4 days vacation to South Dakota and I needed to clear my fridge. I had some tofu leftover, half open canned of button mushroom, some leftover baked chicken breast and a packet of Enoki mushroom that won't keep long in the refrigerator, so I just dumped everything in a pot of chicken stock. I added a canned of corns, a bundle of "Tang Hoon" (vermicelli) and 2 beaten eggs. I also thicken the soup with potato starch and tada, a bowl of yummy and feeling soup to last us for a day. So good for cold weather too!
Closer look of my ingredients.
I made similar soup before which was named Golden Prosperity Soup by a reader. I made that for Chinese New Year.
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