Slow Cooker Spicy Egg Drop Soup

Slow Cooker Spicy Egg Drop Soup


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Eggs swim through a hot chicken broth in this savory soup filled with silken tofu pieces, tender shiitake mushrooms, and crunchy green onions. Dashes of a few fiery herbs and spices add a kick of flavor to this slow-cooked dish.

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Time needed

15 min preparation + 6-8 hour cooking

Serving Size / Yield

6-8 servings


  • 1 12.3 oz. package Firm Silken Tofu, cubed
  • 8 C. Chicken Stock
  • 1 1" piece Ginger, peeled and halved
  • 1 1/2 tsp. Minced Garlic
  • 1/8 tsp. Red Pepper Flakes
  • 4 oz. Shiitake Mushrooms, stemmed and diced
  • 3 Green Onion Stalks, white and green parts only, sliced
  • 2 Tbs. Soy Sauce
  • 2 Tbs. Dry White Wine
  • 2 Tbs. White Rice Vinegar
  • 2 Large Eggs, beaten
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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In a large crockpot, combine the tofu, chicken stock, ginger, garlic, and red pepper flakes. Cook on low 4-6 hours. Scoop out ginger pieces. Stir in the mushrooms, green onions, soy sauce, dry white wine, and white rice vinegar. Continue cooking for 2 more hours. Slowly beat in the eggs, and stir continuously with a fork until fully combined. Season soup with salt and pepper as needed before serving.

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