Egg drop noodle soup recipe

A bowl of egg drop noodle soup with chopped green onions, mushrooms, and bits of egg in a patterned bowl, with chopsticks resting on the rim and a yellow cloth nearby.

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Egg drop noodle soup recipe

Egg Drop Noodle Soup with silky ribbons in a clear broth. No cornstarch needed—this 20-minute stovetop noodle bowl is light yet satisfying.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: Taiwanese

Keyword: Egg drop noodle soup, noodle egg drop soup, simple egg drop soup with noodles

Servings: serving

Author: ChihYu Smith

Ingredients

1 bundle dried noodles of choice wheat, ramen, or rice noodles
2 large eggs
2.3 oz fresh shiitake mushroom caps 1.5 thick large caps
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
1-2 scallion thinly sliced
Drizzle toasted sesame oil
A few rounds ground black pepper

US - Metric

Instructions

Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions. When just al dente, drain but do not rinse. Transfer them to a large serving bowl. If desired, toss with a small drizzle of oil to prevent clumping. You can keep the noodles in a warm (unheated) oven while preparing the soup.
Shiitake: Slice the shiitake caps into bite-sized pieces.
Make soup broth: In a medium saucepan, combine the chicken stock, water, and shiitake. Season with soy sauce, salt, and fish sauce. Bring to a boil over medium-high heat, about 5–6 minutes, until the mushrooms are tender and the broth is well seasoned
Eggs: Meanwhile, crack the eggs into a small bowl. Place a sieve over a large measuring cup with a pouring spout. Pour the eggs into the sieve and use a wooden spoon to gently press them through in a circular motion, helping the eggs pass evenly through the sieve. This creates a finer, silkier texture than simply whisking. Set aside.
Make egg flower: 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 so delicate ribbons can form.
Garnish: To complete the soup, garnish with scallions, drizzle of sesame oil and a few rounds of ground black pepper.
Serve: Ladle the hot soup over the prepared noodles. Garnish with scallions, a drizzle of toasted sesame oil, and freshly ground black pepper. Serve immediately.

Notes

Use a sieve with medium-sized holes when straining the eggs. If the mesh is too fine, it will take much longer for the eggs to pass through.
Cooking the noodles separately keeps the broth clean and clear by preventing excess starch from clouding the soup.
If timed well, you can cook the noodles while preparing the soup to save time.
This recipe is designed as a quick single-serving meal. It can easily be doubled for two servings.
Storage and reheat: Store broth and noodles separately for best texture. Reheat the broth gently, then assemble just before serving. The egg ribbons will firm up slightly when reheated, but the flavor remains good.

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