If you’re a lover of egg drop soup, this recipe might possibly blow your mind (or your taste buds). It’s easy to pull together, and uses some key basic ingredients: toasted sesame oil, green onions, cilantro leaves, eggs, chicken broth, and chicken. It’s high in protein, has flavorful greens, mushrooms, and broth. That said, it’s also easy to adjust to include your favorite ingredients.
It’s not vegetarian as written, however can easily be converted by using vegetable stock and eliminating the chicken. I tend to have it without the chicken, but it does make for a hardier soup when extra protein is added to it.
I eat this soup any time of day, especially in the winter, and it makes a great warm breakfast!
Egg Drop Soup {quick & easy}
Yield 4 servings
I use left-over roasted chicken. Or you can try other protein. If you want to use raw chicken or other protein, add it in step 2, after the mushrooms have cooked for a bit.
Ingredients
- 2 cups sliced crimini mushrooms
- 2 tablespoons toasted sesame oil
- 6 green onion stalks (scallions), sliced
- handful cilantro leaves (about 1 cup)
- 3 large eggs
- 3 cups chicken broth
- 1 cup shredded cooked chicken
- 2 teaspoons salt (and more to taste)
Instructions
- Warm a large saucepan. Add the mushrooms and toasted sesame oil and cook for 5 to 10 minutes until the mushrooms begins to brown. Stir occasionally.
- Add about half of the chopped green onions to the pan and cook for another minute or so.
- Add the chicken broth, shredded chicken, and salt to the saucepan and bring to a low boil.
- Whisk the eggs in a bowl to combine the whites and yolks.
- Using a chopstick or fork, drizzle the eggs into the boiling soup, swirling around the saucepan. Avoid the eggs dropping in clumps.
- Let the eggs cook for a few seconds and then turn the heat off. Add the remaining green scallions and cilantro leaves and stir to combine.
- Serve hot.
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