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Egg Drop Soup {SCD}

If you love of egg drop soup, you’ll love this creation. There are many variations. Let your mind run amuck!
Prep Time20 minutes
Active Time20 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: American
Yield: 4
Calories: 164kcal
Author: chef verde

Materials

  • 2 c mushrooms sliced
  • 2 tbsp toasted sesame oil
  • 6 scallions sliced green onion stalks or 1 small onion sliced
  • 1 c cilantro leaves about 1 cup or 4 tbsp dried cilantro
  • 3 eggs large
  • 3 c chicken broth
  • 1 c chicken shredded cooked optional
  • 2 tsp salt and more to taste

Instructions

  • Warm a large saucepan. Add the onions and toasted sesame oil cook for 5-10 minutes.
  • Add the mushrooms. Stir occasionally until the mushrooms begin to brown.
  • Add the chicken broth, shredded chicken, and salt to the saucepan and bring to a low boil
  • Whisk the eggs in a bowl to combine the whites and yolks.
  • Using a chopstick or fork, drizzle the eggs into the boiling soup, swirling around the saucepan. Avoid the eggs dropping in clumps.
  • Let the eggs cook for a few seconds and then turn the heat off.
  • Add the cilantro leaves and stir to combine.
  • Serve hot

Notes

Based on and inspired by comfy belly.
I use left-over boiled chicken. If you want to use raw chicken or other protein, add it in after the
mushrooms have cooked for a bit.