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Easy Mushroom Egg Drop Soup

A quick and comforting 20-minute soup that brings together earthy mushrooms, silky egg ribbons, and aromatic broth.
Prep Time5 minutes
Active Time15 minutes
Total Time20 minutes
Course: Appetizer, Light Main, Soup
Cuisine: Asian-Inspired, Chinese
Keyword: 20-minute meal, egg drop soup, mushroom soup, shiitake soup
Yield: 3 Servings
Cost: $6-8

Equipment

  • 1 Medium Pot
  • 1 Wooden spoon or heatproof spatula
  • Whisk or fork
  • Knife and cutting board
  • Measuring spoons
  • 1 Ladle

Materials

  • 4 –5 fresh shiitake mushrooms or 1 cup cremini, thinly sliced
  • 2 large eggs lightly beaten
  • 4 cups low-sodium chicken or mushroom broth
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 garlic clove minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1/4 teaspoon white pepper or to taste
  • 2 teaspoons toasted sesame oil
  • 2 green onions finely sliced (for garnish)
  • 1 teaspoon neutral oil vegetable or canola

Instructions

  • Heat 1 tsp neutral oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, stirring until fragrant (about 1 minute).
  • Add sliced mushrooms. Cook for 3–4 minutes until they soften and begin to release moisture. Stir occasionally to prevent sticking.
  • Pour in the broth. Add soy sauce and white pepper. Bring to a gentle simmer and let flavors meld for 3–4 minutes.
  • Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Simmer for 1–2 minutes until slightly thickened. The soup should have a light, silky body—not too thick.
  • Lower the heat slightly. Slowly drizzle the beaten eggs into the pot in a thin stream, stirring gently in a circular motion. This forms delicate strands throughout the soup. Let it cook for about 30 seconds.
  • Turn off the heat. Add toasted sesame oil and stir gently. Garnish with sliced green onions and serve hot.

Notes

  • Vegetarian Version: Use mushroom broth and replace the egg with soft tofu cubes for similar protein and texture.
  • Flavor Boosters: Add a small amount of miso paste or a few drops of chili oil for extra depth.
  • Storage: Best eaten fresh, but can be stored in the fridge for up to 2 days. Reheat gently—do not boil after adding the egg.
  • Avoid: Canned mushrooms—they have an off-putting texture and overly briny taste that can dull the broth’s clarity.