Serves: 4 | Total Time: 30 minutes
Some of my best recipes happen when I am rounding up stuff from the fridge to use up before I go grocery shopping. I never like to waste anything!
This homemade egg drop soup recipe is the result of finding a half full package of mushrooms that had gotten old but were not yet moldering.
I asked myself, “Self, what are you going to make with these mushrooms?”
A salad was out of the question. Even though the mushrooms were still usable, they were not the prettiest. Meat and mushrooms is never a bad idea, but the problem was, I had no meat.
Since soups and stews are great for using up food, I realized then that I would be making some kind of mushroom soup for dinner. (Hey, I even had some mushroom broth hanging out in there. Score!)
For those of you that think soup cannot be a meal, I beg to differ. This simple egg drop soup recipe without cornstarch is filling, even for my husband, who needed some convincing over the course of our almost 5 years of marriage now that soup CAN be a meal!
Now, Mark likes Chinese food. Well, he likes the takeout kind of Asian cuisine. Thankfully, I had the privilege of knowing a woman during my time in New York who was from China, and she taught me that homemade Chinese food is soooooooo much better than the American take-out version.
Nothing against the take-out… that is all find and dandy on busy nights when the hankering for Chinese food strikes. But I’m a chef at heart, remember? If presented with the challenge to make something from scratch, I will find a way to get it done….
…and how to make egg drop soup from scratch is easier than I ever thought it would be.
When I first learned how to make egg soup at home, I will admit that I was intimidated. I tried it and of course, the first couple of times the egg plopped into the soup prematurely, and because I had the soup too hot, it the egg quickly cooked into one big glob.
Needless to say, I had poached eggs in clear broth for dinner that night. Not bad, but not quite the result I was after.
How to make egg drop soup doesn’t have to be intimidating, and I have figured out a way to get it right the first time (if this is your first time making it). The things to remember are:
- Hot soup is good, just not boiling. Do the boiling first if you are afraid of germs, then let it cool to a slow simmer or even better, a nice steaming broth works perfectly.
- Stir continuously. The trick is to get that liquid moving before you add the egg so the egg thins out the second it hits the heat and cooks.
- Use a measuring cup with a spout because that will allow you more control over how the egg gets poured into the soup. (Make sure you check out my recipe video below to see what I mean!)
- Slow and steady is key. Dump that egg in too fast, and you won’t get those nice wispy tendrils that thicken this egg drop soup without cornstarch.
It is important to keep stirring the chicken and mushroom broth as you pour in the egg. Think Karate Kid. (Have I dated myself here?) Making circles with the spoon in one hand while holding up the measuring cup to pour with the other is what you should be doing. I know, it’s not quite ‘wax on, wax off’ but you get the general idea.
Multitasking… if I can do it, you can, too!
As for those withering mushrooms? They cooked down beautifully, and you can’t even tell that they were nearing their expiration date. Their juices lend nice a texture to the broth, resulting in a deeper color and rich aroma.
Oh, and the flavor isn’t bad, either. How’s that for an easy, healthy soup recipe?
How to make Mushroom Egg Drop Soup:
What you’ll need:
- 3 cups chicken broth
- 2 cups mushroom broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups thinly sliced mushrooms of your choice
- 1 egg
- 5 scallions, light green parts only and thinly sliced
- sesame oil, for drizzling
- red pepper flakes, for garnish
1. Bring the chicken and mushroom broths to a boil in a medium saucepan over medium-high. Season with salt and pepper.
2. Reduce the heat to medium and stir in the mushrooms. Continue cooking for 5 minutes, or until the mushrooms have shrunk to about half their size.
3. Vigorously whisk the egg in a measuring cup that has a spout. Hold the measuring cup with the egg about 12 inches or so above the saucepan of simmering soup and – very slowly – drizzle it into the hot soup, stirring the soup in a circular motion as you go. The egg with immediately cook and form thin ribbons. Don’t worry if the soup becomes cloudy, this is ok because it is thickening up a bit. You want to see this, especially in egg drop soup without cornstarch.
4. Add the scallions to the soup and give it a final stir to mix everything together.
5. Ladle into bowls. Drizzle each bowl with a little sesame oil and a sprinkle of red pepper flakes for added oomph. Serve right away while the soup is piping hot.
More great Soup Recipes to try: