Egg Drop Soup

Today I am going to share with you how to make a tasty egg drop soup with oyster mushrooms.

Let me start by introducing the ingredients. I had one cup worth of oyster mushrooms (available in most Asian markets or online such as Fresh Direct), two eggs, two cups chicken stock, a handful chopped scallion, half teaspoon grated ginger and one tablespoon potato starch mixed with water to serve as thickener for the soup.

Once the all the ingredients are in place, making the actual egg drop soup only takes a few minutes!

First, I added the mushrooms, ginger and scallions all to a pot, then I poured in the chicken stock, and seasoned with soy sauce and white pepper.

Once the stock starts to boil, I reduced the heat to simmer and slowly poured in the eggs while stirring the soup.

The egg will quickly spread out into ribbons, and once it’s set, I added the starch water and keep simmering for another one to two minutes to thicken the soup.

Before serving this dish, I added a few more chopped scallions and a touch of sesame oil on top. And served this soup while hot.

Here is an overview of how I made this Egg Drop Soup at home in just 20 minutes. 

I hope you enjoy making egg drop soup at home. If you like this recipe, please leave a rating and share it with your friends!