Egg Drop Noodle Soup Recipe

Name: Egg Drop Noodle Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 bundle dried noodles of choice (wheat, ramen, or rice noodles); 2 large eggs; 2.3 ounce fresh shiitake mushroom caps; 2 cup chicken stock; 0.5 cup water; 0.5 tablespoon light soy sauce; 0.25 teaspoon coarse sea salt; 0.25 teaspoon fish sauce or shiitake seasoning; 1 scallion; Drizzle toasted sesame oil; A few rounds ground black pepper

1 serving

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

bundle dried noodles of choice
wheat, ramen, or rice noodles
1
eggs
2 large
fresh shiitake mushroom caps
2 ¼ oz
chicken stock
2 c
water
½ c
light soy sauce
½ tbsp
coarse sea salt
¼ tsp
fish sauce or shiitake seasoning
¼ tsp
scallion
1
Drizzle toasted sesame oil
A few rounds ground black pepper

Directions

1
Cook noodles, drain, and keep warm.
2
Slice mushroom caps.
3
Combine chicken stock, water, shiitake, soy sauce, salt, and fish sauce. Boil until mushrooms are tender.
4
Strain eggs into a bowl.
5
Stream eggs into hot broth without stirring.
6
Add scallions, sesame oil, and pepper.
7
Pour hot soup over noodles and garnish. Serve immediately.

Egg Drop Noodle Soup Recipe

20 min1 serving

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