Egg Drop Soup with Mushrooms and Ginger

Mushroom and Ginger Egg Drop Soup…

Mushroom and Ginger Egg Drop Soup


  • 4 cups low sodium chicken broth
  • 2 eggs beaten
  • 8 ounces sliced mushrooms, (white or baby Portobello
  • 1 tablespoon minced garlic
  • 3 sliced green onions tops
  • salt and pepper to taste
  • 2 tablespoons corn starch
  • 1/3 cup water


  • In a medium sauce pan add broth, mushrooms, ginger, green onions.
  • Turn heat on medium high.
  • Bring to a boil, let boil a few minutes.
  • Mix the water and cornstarch together until no lumps.
  • Add to soup and stir into soup.
  • Slowly pour in the beaten eggs, keep stirring.
  • Cook for a few minutes more.
  • Serve hot and garnish with more green onion, salt and pepper to taste.