What if I told you that you could make homemade Mushroom Egg Drop Soup just as easy as ordering it from your favorite Chinese take out restaurant? It’s true! Keep reading to find out how easy it is.
What You’ll Need
Most of these mushroom egg drop soup ingredients are common ones that you might already have on hand. If not, they’re easily found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Chicken broth – You can make homemade chicken broth, or buy some from the grocery store. I prefer the flavor of chicken broth, but you can use vegetable broth or vegetable stock to make it a vegetarian egg drop soup if you prefer.
- Soy sauce – Any time I use soy sauce, I always use the low sodium version. It’s easier to add more salt to this simple soup if needed, and much harder to take it out.
- Shiitake mushrooms – I’ve found that these are the best mushrooms to use for this easy meal. The texture and flavor- pure magic!
- Cornstarch
- Scallions
- Eggs
- White pepper
Perfect Pairings
You can serve this mushroom egg drop soup with just about anything you’d like to! If sticking with an Asian theme, I love Chinese Dumplings and fried rice. Some of our other favorite Asian dishes include:
Mushroom Egg Drop Soup
Equipment
Ingredients
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ¼ cup shiitake mushrooms , sliced
- ½ cup scallions , chopped
- 2 eggs , lightly beaten
- Dash white pepper
Instructions
- In a large saucepan, heat chicken broth and soy sauce.
- When hot, ladle out a small amount, about ¼ cup or less, and whisk with 1 teaspoon cornstarch. Whisk cornstarch mixture back into soup.
- Add sliced mushrooms and scallions, allow to low simmer for 2 minutes, so they soften slightly.
- While stirring, slowly pour in eggs. Since the mixture is hot, they should cook as soon as they hit the liquid creating wispy eggs.
- Add a dash of white pepper and serve immediately.
- Garnish with additional scallions, if desired.
- If you've tried this recipe, come back and let us know how it was!
Nutrition
Storage, Reheating and Freezing
You can store this classic egg drop soup in an airtight container in the refrigerator for up to three days.
You can either throw it in the microwave, or heat it up in a saucepan on the stove. It is easy and perfect for meal prep or bringing to the office for lunch.
I don’t recommend freezing this particular recipe. The mushrooms and scallions won’t reheat properly, and you’ll end up with a wonky soup. The eggs might also get slimy when thawing.
More Homemade Soup Recipes
Perfect for a chilly evening at home, here are some of our favorite soup recipes.
This homemade egg drop soup is looks and sounds better than any restaurant version I’ve had. I am excited to try this recipe.
I love all the mushrooms in this. Such a comforting soup.
I love how the recipe turned out, it was very comforting and a hit in my family. Thank you.
This homemade egg drop soup is now one of my favorites! Much better than takeout!
Love how quick this soup is to make. Perfect for a tasty lunch!
I love the addition of shiitake in your egg drop soup. It adds much needed meatiness which I prefer to the regular soup without it.
I made this for my husband..he loved it. Thank you
Whenever it’s asian night, I always have a side of egg drop soup! This recipe was so easy to follow and perfect as a side soup 🙂
So tasty! Love how simple this is to make at home!
This looks great! I haven’t had egg drop soup for years so thank you for this reminder. I’ll have to make it!