Description
This egg drop noodle soup recipe is a comforting and flavorful dish perfect for a quick meal. The silky egg ribbons in a savory broth with shiitake mushrooms and scallions make for a satisfying bowl of soup.
Ingredients
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- 1 bundle dried noodles of choice (wheat, ramen, or rice noodles)
- 2 large eggs
- 2.3 oz fresh shiitake mushroom caps
- 2 cups chicken stock
- 0.5 cup water
- 0.5 tbsp light soy sauce
- 1/4 tsp coarse sea salt
- 1/4 tsp fish sauce or shiitake seasoning
- 1–2 scallion, thinly sliced
- Drizzle toasted sesame oil
- A few rounds ground black pepper
Instructions
- Noodles: Cook noodles, drain, and keep warm.
- Shiitake: Slice mushroom caps.
- Make soup broth: Combine chicken stock, water, shiitake, soy sauce, salt, and fish sauce. Boil until mushrooms are tender.
- Eggs: Strain eggs into a bowl.
- Make egg flower: Stream eggs into hot broth without stirring.
- Garnish: Add scallions, sesame oil, and pepper.
- Serve: Pour hot soup over noodles and garnish. Serve immediately.
Notes
- You can customize this soup by adding other vegetables or protein like tofu or chicken.
- Adjust the seasoning according to your taste preferences.