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Mushroom Egg Drop Soup

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25min

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4 servings

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This comforting and flavorful Mushroom Egg Drop Soup is a perfect blend of earthy mushrooms, aromatic ginger, and delicate egg ribbons in a savory chicken broth. The addition of soy sauce and sesame oil adds depth to the soup, making it a satisfying and wholesome meal that's easy to prepare and enjoy.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Soy

Ingredients

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Steps

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1
Prepare the ingredients

Clean and slice the mushrooms. Peel and finely grate the ginger. Thinly slice the green onions. Whisk the eggs in a bowl.

2
Sauté the mushrooms

Heat the sesame oil in a large pot over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes, or until softened.

3
Add the broth and seasonings

Pour in the chicken broth. Add the grated ginger, soy sauce, salt, and white pepper. Stir to combine. Bring the soup to a simmer.

4
Add the egg ribbons

Slowly pour the whisked eggs into the simmering soup, stirring gently with a fork or chopsticks to create egg ribbons. Cook for 1-2 minutes, or until the eggs are set.

5
Add the green onions

Stir in the sliced green onions.

6
Serve

Ladle the Mushroom Egg Drop Soup into bowls and serve hot.

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