Egg Drop Soup

Egg Drop Soup

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  • Prep Time


  • Total Time


  • Servings



  • 6

    cups chicken stock

  • ½

    cup thinly sliced green onions

  • ¼

    cup chiffonade spinach leaves

  • 4

    shiitake mushrooms, stems removed, wiped clean, and thinly sliced

  • 1

    teaspoon soy sauce

  • Pinch finely ground white pepper

  • 2

    large eggs, lightly beaten


In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.


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