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!
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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 (Step by Step)
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
- ½ tablespoon 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!
Storage, Reheat, and FAQ
- Fridge: Store in an airtight container up to 3 days.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to keep eggs tender.
- Freezing: Not recommended; eggs and mushrooms lose their texture.
Can I make this vegetarian?
Yes! Skip the chicken and use vegetable broth for a delicious mushroom egg drop soup.
What if I don't have shiitake mushrooms?
You can substitute button mushrooms, cremini, or leave mushrooms out altogether.
How do I get those pretty egg ribbons?
Make sure the soup isn't boiling when you pour in the eggs, and stir slowly in one direction as you drizzle them in.
Chicken Egg Drop Soup with Shiitake Mushrooms Recipe
This hearty take on egg drop soup combines tender chicken, savory shiitake mushrooms, and silky egg ribbons in a light broth. Comforting, flavorful, and easy to make!
Ingredients
- 1 cooked chicken breast, shredded
- 5 dried shiitake mushrooms (soaked, then sliced) or fresh shiitake mushrooms (sliced)
- 3 eggs, beaten
- 4 cups chicken broth
- Salt, as desired
- ½ tablespoon sesame oil
- 1 scallion, chopped (for garnish)
- (Optional) 1.5 teaspoon cornstarch mixed with 2 tablespoon water (to thicken)
- (Optional) Pinch of turmeric or food coloring (for a deeper yellow soup)
Instructions
- Prep Ingredients – Shred cooked chicken breast. Chop scallion. If using dried shiitake mushrooms, soak in warm water until softened, slice, and reserve soaking liquid.
- Make Broth Base – In a medium pot, bring chicken broth to a boil. Add shiitake mushrooms (and soaking liquid if using dried) and shredded chicken. Stir well.
- Optional Thickening – For a thicker soup, stir in cornstarch slurry until slightly thickened. (Traditional Chinese egg drop soup is thinner, so this step is optional.)
- Add Eggs – Remove pot from heat to stop boiling. Slowly pour in beaten eggs while gently stirring with chopsticks or a fork to create silky egg ribbons.
- Finish – Stir in sesame oil, season with salt to taste, and garnish with scallions. Serve hot!
Notes
- Mushroom Choice: Both fresh and dried shiitake work; dried gives a deeper umami flavor.
- Soup Color: Some restaurants add turmeric or food coloring for a vibrant yellow color. This is optional—the taste doesn’t change.
- Texture: If you like thicker soup (more American-style), add the cornstarch slurry. For traditional Chinese style, skip it.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 170mgSodium: 1148mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 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.
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Love This? Try More Egg Drop Soup Variations
If you enjoyed this hearty version with chicken and mushrooms, you might also like these other takes on classic egg drop soup:
- Classic Egg Drop Soup - The simplest version with just beaten eggs in flavorful broth-light, silky, and soothing.
- Chinese Corn Egg Drop Soup - A quick and comforting classic made with cream-style corn, savory broth, and silky egg ribbons. Ready in just 15 minutes.
- Tomato Egg Drop Soup - Adds a touch of sweet and tangy flavor with juicy tomatoes.
- Seaweed Egg Drop Soup - Boosted with dried seaweed for extra umami and a mineral-rich twist.
Each of these variations brings something different to the table while keeping that cozy, familiar egg drop base!
Got questions or comments? Drop them below!