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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 a little seasoning.

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.

Chinatown Royal Gateway, Ottawa Canada. Photo: K. R. Lamoureux

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 mins
Cook Time5 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 used in at my favourite Chinese restaurant that inspired this recipe, but I use whatever mushroom I have on hand.

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