Photo of Egg drop soup with shiitakes & chicken by WW

Egg drop soup with shiitakes & chicken

Total Time
32 min
20 min
12 min
Fortify yourself for the day, against the chill, or to fight a cold or flu with this heady broth redolent with earthy mushroom, warm-spiced ginger, and zesty garlic. To make this vegetarian, swap in vegetable broth and cubed tofu for the chicken broth and chicken. This hearty chicken soup blends the eggs into some of the hot broth before it is added to the pot of soup. The result is that the egg is fully incorporated rather than cooked into a tangle of threads. Cornstarch thickens the broth a bit to lend body and richness to the soup. A pinch of Chinese five-spice powder or even ground red pepper would be welcome here.


Cooking spray

2 spray(s)

Shiitake mushroom

2 cup(s), sliced, sliced caps

Fresh ginger

2 tsp, fresh minced


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

Canned low-sodium chicken broth

2 cup(s), divided

Less sodium soy sauce

4 tsp, (or to taste)

Garlic chili paste

1 tsp

Cooked boneless skinless chicken breast

1 cup(s), chopped, diced


½ tsp


2 large egg(s), 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