mushroom egg soup recipes

How to Make Golden Mushroom and Egg Drop Soup

Golden Mushroom and Egg Drop Soup is a comforting, quick-to-make dish loved for its simplicity and delicate flavor. Here’s a simple guide to preparing it in under 20 minutes.

Ingredients:

- 150g fresh golden mushrooms, trimmed and sliced

- 2 large eggs, lightly beaten

- 4 cups chicken or vegetable broth

- 1 tbsp soy sauce

- 1 tsp sesame oil

- Salt and white pepper to taste

- 1 green onion, finely chopped (for garnish)

- Optional: a pinch of cornstarch mixed with 1 tbsp water for thicker broth.

Instructions:

1. Prepare the Mushrooms: Clean the golden mushrooms thoroughly and slice them thinly. If using dried mushrooms, soak them in warm water until soft, then chop.

2. Cook the Broth: In a pot, bring the broth to a gentle boil over medium heat. Add the sliced mushrooms and cook for 3–4 minutes until tender. Stir in soy sauce and adjust seasoning with salt and pepper.

3. Thicken (Optional): For a richer texture, add the cornstarch mixture and stir until the broth lightly thickens.

4. Add the Eggs: Reduce the heat to low. While stirring the broth slowly in a circular motion, pour in the beaten egg in a thin stream. The eggs will cook into delicate, feathery strands.

5. Finish and Serve: Remove from heat. Drizzle in sesame oil, garnish with green onions, and serve hot.

This soup pairs perfectly with rice or as a light starter. Enjoy its warm, umami-rich flavor in every spoonful!