Mushroom Egg Drop Soup
A light, comforting soup with silky egg ribbons and earthy mushrooms, ready in about 20 minutes. Perfect for a quick lunch or a soothing weeknight starter.
- Total time
- 20 min
- Servings
- 4
- Calories
- 90
- Protein
- 7g
Ingredients
- 8 oz mushrooms
- 2 large eggs
- 3 stalks green onions
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- 1
Thinly slice the 8 oz mushrooms and chop the 3 green onions, separating white and green parts. In a pot, heat 1 tsp sesame oil over medium-high.
- 2
Add the mushrooms and white parts of the onions. Cook until mushrooms are browned and tender, about 5 minutes.
- 3
Pour in the 4 cups chicken broth and 1 tbsp soy sauce. Bring to a boil, then reduce heat to a gentle simmer.
- 4
In a bowl, beat the 2 eggs. Slowly drizzle the eggs into the simmering soup while stirring in one direction to form ribbons, about 1 minute.
- 5
Turn off heat, stir in the green onion tops, and serve hot.
Tools you’ll need
- pot
- knife
- cutting board
- bowl
- whisk or fork
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
