Egg Drop Soup with Mushrooms

While you’ll often find egg drop soup on the menu at Chinese American restaurants it’s not as common to find it containing mushrooms.  I came across the straw mushroom egg drop soup a few years back when out dining at Yangtze, a long established Chinese restaurant in Ottawa’s Chinatown. Since I rarely find straw mushrooms in my usual grocery store, I just use whatever mushrooms I have on hand when preparing this soup at home.  If you’d like to experience the unique taste of the straw mushrooms, you’ll most likely have to make a trip to an Asian grocer to find them.

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Egg Drop Soup with Mushrooms

This light and savoury soup, popular in many Chinese restaurants, is simple to make at home with chicken broth, whisked eggs, mushrooms, and some light seasoning.

Prep Time2 minutes mins

Cook Time5 minutes mins

Course: Soup

Cuisine: Chinese

Keyword: egg drop, soup

Servings: 4

Calories: 74kcal

Author: Kevin Lamoureux

Ingredients

• 4 cups chicken broth
• ½ cup water
• 2 cups straw mushrooms roughly chopped into bitesize pieces
• 1 tsp ginger powder
• 4 eggs
• ¼ cup chopped chives or green onions

Instructions

• In a medium pot, bring the broth, to a boil then add the mushrooms and ginger.
• Allow mushrooms to simmer for about 3 minutes or so.
• Meanwhile, whisk the eggs in a bowl until well blended.
• Remove the soup pot from the heat and stir the broth in a circular motion to create a whirlpool.
• Slowly drizzle the blended eggs into the centre of the whirlpool to create ribbons of egg that lightly cook as they hit the broth.
• Add the green onions or chives and serve.

Notes

Straw mushrooms are nice and you’ll fine them at the finest Chinese restaurants.  But you can practically substimate most mushrooms you have on hand.

More Chinese recipes

• General Tso’s Chicken (General Tao)
• Kung Pao Shrimp
• Chinese Garlic Ribs