Copycat Egg Drop Soup

Copycat Egg Drop Soup


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It's cold outside and egg drop soup is the perfect thing to warm you up! It's fairly simple with ingredients that are probably already in your pantry! This is a twist on a traditional egg drop soup recipe because you get to add delicious shiitake mushrooms and fresh ginger. Enjoy this wholesome soup with some of our other copycat Chinese recipes!

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Chicago, IL

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 4 cups chicken broth
  • 3 eggs
  • 1 egg yolk
  • 1 tablespoon soy sauce
  • 1/2 teaspoon white pepper
  • 1 tablespoon sesame oil
  • 1 cup shiitake mushrooms
  • 1 1-inch sized piece of ginger
  • 4 scallions
  • 2 chives
  • 1 tablespoon corn starch

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In a small bowl, beat together the eggs and egg yolk. Stir in the soy sauce and sesame oil.

Slice the mushrooms, scallions, and chives. Peel and grate the ginger.

In a large soup pot, cook the all but 1/2 cup of chicken broth over medium heat. Add in the white pepper, mushrooms, scallions, chives, and ginger. Allow the soup to boil and then bring it to a simmer.

Pour the egg mixture into the soup, stirring constantly. Serve immediately.

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