One of the most popular Chinese soaps is Egg Drop soup! But did you know there are actually several versions? This Chicken Egg Drop Soup with Shiitake Mushrooms is a tasty version that is also very easy to make!

Types of Egg Drop Soup

While egg drop soup is one of the most common Chinese soups in the States, at our house we almost never make just egg drop soup.

Tomato Egg Drop Soup

One of the popular homecooked soup is Tomato Egg Drop Soup (番茄蛋花湯 in Chinese). This is egg drop soup with the addition of tomato wedges – adding an additional layer of flavor, and more vitamin C too!

Seaweed Egg Drop Soup

Another popular way to cook egg drop soup at home is Seaweed Egg Drop Soup (紫菜蛋花湯 in Chinese).

Seaweed egg drop soup is made very similar to regular egg drop soup, except with the addition of dried seaweed. This adds an additional umami taste to the soup, and additional health benefits!

How to make Chicken Egg Drop Soup with Shiitake Mushrooms

First, gather your ingredients

1 cooked chicken breast, shredded
5 dried shiitake mushrooms (or fresh shiitake mushroom, sliced)
3 eggs, beaten
4 cup chicken broth
Salt, as desired
1/2 tbsp sesame oil
1 scallion, chopped
(Optional) 1.5 teaspoons cornstarch, mixed well with 2 tablespoons water (Used as thickener)
(Optional) Turmeric or food coloring (if you prefer a more yellow egg drop soup – read notes for more info)

Shred cooked chicken breast, and set aside.

Chop one green onion (aka scallion), this is technically optional but I like it for garnish and taste.

If using dried shiitake mushrooms: Soak the dried shiitake mushrooms in warm water for 15 minutes or until soften. Remove shiitake mushrooms and slice. Do not discard the water as we will add this to the broth. If using fresh shiitake mushrooms, just slice it (no need to soak).

Add chicken broth in a medium pot and bring to a boil.

Add shredded chicken and shiitake mushrooms (along with the water it was soaked in if you used dried version and had to soak it), and mix well.

If you like your soup to be thicker, you’re going to want to add the cornstarch mixed with water and stir. Traditionally, egg drop soups (and many other Chinese soups) are not ‘thickened’ as much as their American counter parts. So, I usually just skip this step, but it is up to you.

Remove the pot from heat. I usually just set it on another non-heated stove. We want the soup to not be boiling and cool down a little for the next step.

Slowly pour the beaten eggs in to the soup. Using chopsticks or forks, slowly stir the eggs. The eggs will cook and look like long yellow and white strands.

Add sesame oil and sprinkle the chopped scallions at the end so that it remains fresh green

Mix well and serve!

Chicken Egg Drop Soup with Shiitake Mushrooms

Chicken Egg Drop Soup with Shiitake Mushrooms

Name: Chicken Egg Drop Soup with Shiitake Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cooked chicken breast, shredded; 5 dried shiitake mushrooms (or fresh shiitake mushroom, sliced); 3 eggs, beaten; 4 cup chicken broth; Salt, as desired; 1/2 tbsp sesame oil; 1 scallion, chopped; (Optional) 1.5 teaspoons cornstarch, mixed well with 2 tablespoons water

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 cooked chicken breast, shredded
5 dried shiitake mushrooms (or fresh shiitake mushroom, sliced)
3 eggs, beaten
4 cup chicken broth
Salt, as desired
1/2 tbsp sesame oil
1 scallion, chopped
(Optional) 1.5 teaspoons cornstarch, mixed well with 2 tablespoons water

Instructions

Shred cooked chicken breast, and set aside.
If using dried shiitake mushrooms: Soak the dried shiitake mushrooms in warm water for 15 minutes or until soften. Remove shiitake mushrooms and slice. Do not discard the water as we will add this to the broth. If using fresh shiitake mushrooms, just slice it (no need to soak).
Boil chicken broth in a medium pot.
Add shredded chicken and shiitake mushrooms (along with the water it was soaked in if you used dried version and had to soak it), and mix well.
If you like your soup to be thicker, you’re going to want to add the cornstarch mixed with water and stir. Traditionally, egg drop soups (and many other Chinese soups) are not ‘thickened’ as much as their American counter parts. So, I usually just skip this step, but it is up to you.
Remove the pot from heat. I usually just set it on another non-heated stove. We want the soup to not be boiling and cool down a little for the next step.
Slowly pour the beaten eggs in to the soup. Using chopsticks or forks, slowly stir the eggs.
The eggs will cook and look like long yellow and white strands.
Add sesame oil and sprinkle the chopped scallions at the end so that it remains fresh green.
Mix well and serve!

Notes

Usually restaurants will use some yellow food coloring to egg drop soup. If you like the yellow look of egg drop soup in restaurants, you can add in the turmeric or yellow food coloring to achieve the look.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 170mgSodium: 1146mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 16g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.