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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Add the mushrooms and white parts of the onions. Cook until mushrooms are browned and tender, about 5 minutes.
Step 3
Pour in the 4 cups chicken broth and 1 tbsp soy sauce. Bring to a boil, then reduce heat to a gentle simmer.
Step 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.
Step 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 an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
