Egg Drop Soup With Mushrooms Recipe

Prep aromatics: peel ginger and smash lightly, then slice into 2–3 pieces. Smash garlic cloves with the flat of a knife and leave whole.

In a 4- to 5‑quart pot, combine chicken broth and 1 cup water. Add sliced ginger, smashed garlic, soy sauce, rice vinegar, white pepper, and 1/2 tsp salt. Bring to a gentle simmer over medium heat.

Reduce heat to maintain a low simmer and let the broth infuse for 8–10 minutes, uncovered, while you prepare mushrooms and other components.

While broth simmers, heat 1 teaspoon sesame oil in a medium skillet over medium heat. Add sliced mushrooms (both shiitake and button/cremini) and the white parts of the scallions. Sauté 3–4 minutes until mushrooms are softened and release liquid but not browned heavily.

Season the mushrooms lightly with a pinch of salt and transfer them into the simmering broth. Stir into the broth and simmer together 3–4 minutes so mushroom flavor melds into the soup.

Make slurry

In a small bowl, whisk 2 teaspoons cornstarch into 2 tablespoons cold water until fully dissolved to create a smooth slurry.

Stir the slurry into the simmering broth and mushrooms. Simmer gently 1–2 minutes until broth begins to slightly thicken; it should still be pourable and silky.

Prepare eggs

Crack 3 large eggs into a medium bowl and beat lightly until yolks and whites are just combined. For a silkier ribbon, temper the eggs by slowly adding 1 tablespoon of hot broth into the beaten eggs while whisking, then set aside.

With the broth at a bare simmer, use a fork or chopstick to stir the soup gently in one direction to create a slow whirlpool. Slowly pour the beaten eggs in a thin, steady stream into the swirling broth. Stop stirring after pouring to allow ribbons to set for 10–15 seconds. If you prefer smaller curds, pour the eggs in more quickly and stir gently while pouring.

Once eggs are set to your liking (silky ribbons or small curds), remove the pot from heat to prevent overcooking.

Taste and adjust seasoning: add additional salt or soy sauce if needed, and a little white pepper to taste.

Stir in the green parts of the scallions. Ladle the soup into bowls and finish with optional garnishes: toasted sesame seeds, cilantro, and a few drops of chili oil if desired.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; gently reheat over low heat — do not boil to avoid breaking up the egg texture further.