Egg Drop Soup with Shiitakes and Chicken

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, 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, (or to taste)

garlic chili paste

1 tsp

cooked skinless boneless chicken breast(s)

1 cup(s), chopped, diced


½ tsp


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 sauce to taste.
  5. Serving size: 1 ¾ c

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