Photo of Egg Drop Soup with Shiitakes and Chicken by WW

Egg Drop Soup with Shiitakes and Chicken

0 - 5
PersonalPoints™ per serving
Total Time
32 min
20 min
12 min
To make this vegetarian, swap in vegetable broth and cubed tofu for the chicken broth and chicken.


Cooking spray

2 spray(s)

Fresh shiitake mushroom

2 cup(s), sliced caps

Ginger root

2 tsp(s), fresh minced

Uncooked scallion(s)

4 medium, chopped (white and green portions kept separate)

Canned low-sodium chicken broth

2 cup(s), divided

Low sodium soy sauce

4 tsp(s), (or to taste)

Garlic chili paste

1 tsp(s)

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped, chopped, diced


½ tsp(s)

Raw egg(s)

2 large, beaten


  1. Coat a medium sauce pan with cooking spray; heat over medium heat. Cook mushrooms, ginger and white parts of scallion, stirring frequently, until mushrooms are tender, about 5 minutes.
  2. Add broth, soy sauce, chili paste and chicken; bring to a boil over high heat and cook 1 minute.
  3. Stir together cornstarch and 1 tsp water in a small bowl; stir into soup, reduce heat to medium-low and simmer, 3 minutes.
  4. Spoon 1/4 cup broth into bowl with beaten eggs; stir well. Slowly pour egg mixture into soup, stirring constantly; cook for 1 minute. Serve soup garnished with green parts of scallion and additional chili paste to taste.


Serving size: 1 ¾ c