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Easy Egg Drop Soup

Published Monday, 25 June, 2012 by Anna

It's warm and nice for cold days.



  • 2 eggs
  • 1 cup mushroom, cut into small pieces
  • 600 ml chicken stock
  • 1 tbsp soy sauce
  • half teaspoon of pepper


1. Beat the eggs.

2. Boil the chicken stock in a saucepan. Add soy sauce and pepper, stir well. Add the mushrooms. Wait until boiling again. Enter the beaten eggs little by little while stirring.

3. Wait about 2 minutes. Lift the saucepan, and the soup is ready to be served.

(this recipe is for 2-3 bowl.)

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