Egg Drop Soup
Prep time
Cook time
Total time
Serves: 2-3
  • 1 cup cleaned and trimmed oyster mushrooms
  • 2 eggs, beaten
  • 2 cups chicken stock or water
  • 1 stalk green onion, chopped
  • ½ teaspoon grated ginger
  • 1 tablespoon potato starch
  • 1 tablespoon chicken stock or water
  • 1 tablespoon soy sauce
  • ¼ teaspoon white pepper
  • a touch of sesame oil
  1. Whisk potato starch with a little bit chicken stock in a small bowl and set aside.
  2. Grab a medium pot, add in mushrooms, ginger and green onion first.
  3. Followed by pouring in the chicken stock, and tossing in soy sauce and white pepper, stir gently to mix well.
  4. Bring the stock to boil over medium-high heat.
  5. Reduce heat to simmer, carefully pour in the beaten eggs while stirring.
  6. After the egg has spread out into ribbons and set, slowly pour in the starch mixture and keep simmering for another 1-2 minutes, stir occasionally.
  7. Top with a few more chopped green onions and a touch of sesame oil to serve while hot.
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Recipe by Spice the Plate at