Egg Drop Noodle Soup with Shiitake Mushrooms Recipe
A comforting and elegant egg drop noodle soup featuring tender shiitake mushrooms, delicate egg ribbons, and savory chicken broth served over your choice of noodles. This quick and easy recipe brings warm Asian flavors with a silky texture in every spoonful.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Noodles
- 1 bundle dried noodles of choice (wheat, ramen, or rice noodles)
Soup
- 2.3 oz fresh shiitake mushroom caps (1.5 large caps, thick)
- 2 cups chicken stock (Pacific Foods or Kettle & Fire work well)
- 0.5 cup water
- 0.5 tbsp light soy sauce (or to taste)
- ¼ tsp coarse sea salt (or to taste)
- ¼ tsp fish sauce or shiitake seasoning, Asian-style chicken bouillon, or dashi seasoning
Egg Flowers
- 2 large eggs
Garnish
- 1–2 scallions, thinly sliced
- Drizzle toasted sesame oil
- A few rounds ground black pepper
Instructions
- Prepare Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions until just al dente. Drain the noodles but do not rinse them. Transfer to a large serving bowl and, if desired, toss with a small drizzle of oil to prevent clumping. Keep warm in an unheated oven while preparing the soup.
- Slice Shiitake Mushrooms: Slice the fresh shiitake mushroom caps into bite-sized pieces to ensure quick, even cooking and enhance their texture in the soup.
- Make Soup Broth: In a medium saucepan, combine the chicken stock, water, and sliced shiitake mushrooms. Season with light soy sauce, coarse sea salt, and fish sauce (or your chosen seasoning). Bring the mixture to a boil over medium-high heat and cook for about 5–6 minutes until the mushrooms are tender and the broth is flavorful.
- Prepare Eggs: Crack the eggs into a small bowl. Place a fine sieve over a large measuring cup with a pouring spout. Pour the eggs into the sieve and use a wooden spoon to gently press the eggs through in a circular motion, creating a finer, silkier texture compared to whisking them.
- Create Egg Flowers: Once the broth reaches a rolling boil, turn off the heat. Slowly and evenly stream the strained eggs into the hot broth from slightly above the pot in a circular motion without stirring. Let the eggs sit undisturbed for a few seconds, allowing delicate ribbons or ‘egg flowers’ to form.
- Garnish: Garnish the soup with thinly sliced scallions, a drizzle of toasted sesame oil, and a few rounds of freshly ground black pepper to add aroma and flavor.
- Serve: Ladle the hot soup over the prepared noodles. Add extra scallion garnish, toasted sesame oil, and black pepper as desired. Serve immediately for a warming, satisfying meal.
Notes
- Choose your preferred noodles: wheat, ramen, or rice noodles all work well in this soup.
- Do not rinse the noodles after cooking to retain starch for better sauce adherence.
- Straining the eggs gives the soup a silky, more refined texture.
- You can substitute the chicken stock with vegetable stock to make it vegetarian friendly (omit fish sauce).
- Adjust seasoning to taste; fish sauce adds umami but can be replaced or omitted.
- Keep the noodles warm in an unheated oven to prevent them from getting soggy before serving.
Keywords: egg drop soup, noodle soup, shiitake mushroom soup, easy Asian soup, chicken broth soup, egg flower soup