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!

Shared by
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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