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Mushroom Veggies Egg Drop Soup

Mushroom Veggies Egg Drop Soup

Replace chicken stock with vegetable or mushroom stock to make this meatless dish vegetarian.

For step-by-step photos, refer to a similar recipe (corn egg drop soup) for visuals on the egg drop process.


  • 1 tbsp cooking oil
  • 2 cloves garlic minced
  • 2 slices ginger minced
  • 4 fresh shiitake mushroom caps sliced thinly
  • 75g hon shimeji mushrooms ends trimmed and discarded; separate to smaller bunches
  • 500ml low-sodium chicken stock or regular stock diluted with water, to taste
  • cornstarch slurry dissolve 2 tbsp cornstarch in 2 tbsp water
  • 75g frozen mixed veggies (corn, carrot, pea) thawed
  • 4 dashes white pepper powder to taste
  • salt only if needed; to taste
  • 1 egg whisked
  • pure sesame oil to taste
  • chopped spring onions &/or coriander to garnish


  1. Fry mushrooms. Heat oil in wokpan. Stir-fry garlic and ginger until aromatic. Add mushrooms (shiitake & hon shimeji) and stir-fry until softened.
  2. Make soup base. Add chicken stock and bring to a boil, then stir in cornstarch slurry slowly to thicken the soup, until desired soup consistency is reached (you don’t need to use all of the slurry, if you prefer a less thick & soupier consistency).
  3. Add thawed mixed veg and bring the soup to a boil for 2 minutes. Season with white pepper and salt (only if needed).
  4. Make egg-drop. Lower the heat to a simmer. Using chopsticks or a spatula, stir the soup to create a whirlpool, then swirl in the whisked egg a few times around the pot. Stir the soup in one direction gently and slowly for a few rounds. As you do so, you will see the egg cooking and separating into smaller strands.
  5. To serve, ladle soup to serving bowls. Drizzle a few drops of sesame oil for added aroma. Garnish with spring onions &/or coriander.
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2 comments on “Mushroom Veggies Egg Drop Soup”

  1. Yummy! Love how quick you can prepare a delicious and healthy meal.

  2. 简单但非常美味 ;)

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