Egg Drop Soup with Mushrooms and Scallions


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Stay in tonight and try this version of the Chinese classic

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  • 4 scallions
  • 5 C. chicken stock
  • 6 small mushrooms; finely sliced
  • 2 C. shredded cooked chicken
  • 2 eggs
  • Salt and pepper to taste
  • 2 tsp. soy sauce

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Finely slice scallions and reserve green part for garnish. Heat stock to boiling. Add mushrooms and scallions, and cook 2-3 minutes. Add chicken to soup and stir well. Beat eggs slightly with a bit of salt and pepper. Pour beaten eggs slowly and steadily into soup, stirring constantly so that eggs remain in shreds. Cook 1-2 minutes until egg is set. Add soy sauce and serve in soup bowls, sprinkled with reserved green slices of scallions. 4 Servings.

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