Photo of Chicken & shiitake egg drop soup by WW

Chicken & shiitake egg drop soup

Points® value
Total Time
30 min
20 min
10 min


Calorie controlled cooking spray

4 spray(s)


450 g, Shiitake, stems removed and caps sliced

Root Ginger

2 teaspoon(s), finely chopped

Spring Onions

4 medium, trimmed, green and white parts chopped seperately

Chicken stock cube(s)

1 cube(s), 480ml made with 1 stock cube

Soy Sauce

4 teaspoon(s), reduced salt

Chilli paste

7 teaspoon(s), We used Bart's

Chicken breast, skinless, grilled

230 g, chopped


½ teaspoon(s), level

Egg, whole, raw

2 large, raw, beaten


  1. Mist a large pan with cooking spray and set over a medium heat. Add the mushrooms, ginger and the white parts of the spring onions, and cook for 5 minutes, stirring often, until the mushrooms are tender.
  2. Add the stock, soy sauce, chilli paste and cooked chicken, then bring the mixture to the boil and cook for 1 minute.
  3. In a small bowl, combine the cornflour and 1 teaspoon water. Stir the mixture into the soup, then reduce the heat to a simmer and cook for another 3 minutes.
  4. Spoon about 3 tablespoons of the hot soup into a small bowl and stir in the eggs. Slowly pour the egg mixture back into the pan and cook, stirring constantly, for 1 minute. Serve the soup with the green parts of the spring onions scattered over the top and the extra chilli paste on the side for drizzling over.


To make this soup vegetarian, swap the chicken stock for a vegetable version and the chicken breast fillets for cubed tofu.