Mushroom Egg Drop Noodle Soup

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

12 ounces fresh Chinese wheat or egg noodles
1 tablespoon neutral cooking oil
8 ounces cremini mushrooms, sliced 1/4 inch thick
4 ounces fresh shiitake mushrooms, stemmed and sliced
1 tablespoon finely grated fresh ginger
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 tablespoons light soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
3 tablespoons cornstarch mixed with 1/4 cup cold water
3 large eggs beaten with 1 tablespoon cold water
1 tablespoon toasted sesame oil, divided
4 scallions, thinly sliced, white and green parts separated

Do This

1. Heat the neutral oil over medium-high heat and brown the mushrooms for 5 minutes.
2. Add the scallion whites, ginger, and garlic; cook for 30 seconds.
3. Add the broth, soy sauce, vinegar, salt, and white pepper; simmer for 8 minutes.
4. Meanwhile, boil the fresh noodles for 2 minutes, drain, and toss with 1 teaspoon sesame oil.
5. Whisk the cornstarch slurry again, stir it into the simmering broth, and cook for 1 minute.
6. Slowly drizzle in the beaten eggs while stirring gently to create ribbons; cook for 1 minute.
7. Stir in the remaining sesame oil, divide the noodles among bowls, ladle over the soup, and garnish with scallion greens.

Why You’ll Love This Recipe

Silky egg ribbons and springy fresh noodles make every spoonful satisfying.
Two kinds of mushrooms add deep, savory flavor without a long cooking time.
The ginger, garlic, sesame oil, and white pepper create a warming, aromatic broth.
It is ready in about 35 minutes, making it practical for weeknights and cozy lunches.

Grocery List

Produce: 8 ounces cremini mushrooms, 4 ounces fresh shiitake mushrooms, 1 piece fresh ginger, 1 head garlic, and 1 bunch scallions
Dairy: None; this recipe is naturally dairy-free
Eggs: 3 large eggs
Refrigerated: 12 ounces fresh Chinese wheat noodles or fresh egg noodles
Pantry: Low-sodium chicken broth, neutral cooking oil, light soy sauce, unseasoned rice vinegar, kosher salt, ground white pepper, cornstarch, and toasted sesame oil

Full Ingredients

For the Noodles

12 ounces fresh Chinese wheat noodles or fresh egg noodles
1 teaspoon toasted sesame oil

For the Mushroom Chicken Broth

1 tablespoon neutral cooking oil, such as avocado, canola, or grapeseed oil
8 ounces cremini mushrooms, wiped clean and sliced 1/4 inch thick
4 ounces fresh shiitake mushrooms, stems removed and caps sliced 1/4 inch thick
White parts from 4 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
3 garlic cloves, finely minced
8 cups low-sodium chicken broth
2 tablespoons light soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon ground white pepper, plus more to taste

For the Egg Ribbons and Finishing

3 tablespoons cornstarch
1/4 cup cold water, for the cornstarch slurry
3 large eggs
1 tablespoon cold water, for the eggs
2 teaspoons toasted sesame oil
Green parts from 4 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Prepare the ingredients

Slice the cremini and shiitake mushrooms, keeping the slices about 1/4 inch thick so they cook evenly. Separate the white and green parts of the scallions. Grate the ginger, mince the garlic, and place the remaining measured ingredients close to the stove. In a small bowl, whisk 3 tablespoons cornstarch with 1/4 cup cold water until completely smooth. In a second bowl, beat the 3 eggs with 1 tablespoon cold water until the whites and yolks are fully combined.

Step 2: Brown the mushrooms and aromatics

Heat 1 tablespoon neutral oil in a 5- to 6-quart Dutch oven or soup pot over medium-high heat until the oil is shimmering, about 1 minute. The cooking surface should be approximately 375°F. Add the cremini and shiitake mushrooms in an even layer. Cook for 5 minutes, stirring only once or twice, until the mushrooms have released their moisture and developed browned edges.

Add the scallion whites, ginger, and garlic. Stir constantly for 30 seconds, just until fragrant. Do not let the garlic darken, as browned garlic can make the broth taste bitter.

Step 3: Simmer the broth

Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned mushroom bits. Add the soy sauce, rice vinegar, kosher salt, and white pepper. Increase the heat to high and bring the broth just to a boil, about 212°F. Reduce the heat to medium-low and maintain a gentle simmer between 190°F and 200°F for 8 minutes. Avoid a hard boil, which can make the broth cloudy and toughen the mushrooms.

Step 4: Cook the fresh noodles

While the broth simmers, bring a separate medium saucepan of water to a full rolling boil at 212°F. Add the fresh noodles and cook for exactly 2 minutes, or until tender but still pleasantly springy. Gently loosen the strands with chopsticks or tongs during the first 30 seconds. Drain thoroughly, transfer the noodles to a bowl, and toss with 1 teaspoon toasted sesame oil to prevent sticking. Divide the noodles among four deep serving bowls.

Step 5: Lightly thicken the soup

Whisk the cornstarch slurry again immediately before using, as the starch settles quickly. Keep the broth at a gentle simmer and slowly pour in the slurry while stirring continuously. Simmer for 1 minute, stirring gently, until the broth is glossy and lightly thickened. It should still be pourable rather than gravy-like. This slight thickening helps the egg form silky ribbons and keeps them suspended in the broth.

Step 6: Form the egg ribbons

Reduce the heat to low so the broth stays around 190°F without rapidly boiling. Stir the soup slowly in one direction to create a gentle current. Hold the bowl of beaten egg 8 to 10 inches above the pot and pour the egg into the moving broth in a very thin, steady stream. Let the egg sit undisturbed for 10 seconds, then gently stir once or twice to separate it into long ribbons. Cook for 1 minute, or until the egg is completely set.

Step 7: Season and serve

Remove the pot from the heat and stir in the remaining 2 teaspoons toasted sesame oil. Taste the broth and add up to 1/4 teaspoon additional kosher salt or 1/8 teaspoon additional white pepper if needed. Ladle the hot mushroom and egg drop soup over the noodles, making sure each bowl receives plenty of mushrooms and egg ribbons. Garnish with the sliced scallion greens and serve immediately while the broth is steaming and the noodles are springy.

Pro Tips

Brown the mushrooms properly: Give them room in the pot and avoid constant stirring. Direct contact with the hot surface creates deeper savory flavor.
Use cold water for the slurry: Cornstarch clumps in warm liquid. Whisk it with cold water and stir it again immediately before adding it to the soup.
Keep the broth below a hard boil: A gentle 190°F to 200°F simmer keeps the egg tender and produces cleaner, silkier ribbons.
Pour the eggs slowly: A thin stream creates long ribbons, while pouring too quickly produces larger scrambled-egg pieces.
Cook the noodles separately: This prevents excess starch from clouding the broth and keeps leftover noodles from absorbing all the soup.

Variations

Chicken and mushroom: Add 2 cups shredded cooked chicken to the broth during the final 3 minutes of simmering.
Vegetarian: Replace the chicken broth with 8 cups mushroom broth and add 8 ounces cubed firm tofu with the mushrooms.
Spicy: Stir 1 to 2 teaspoons chili crisp into each bowl just before serving, or add 1/4 teaspoon crushed red pepper with the garlic and ginger.

Storage & Make-Ahead

For the best texture, store the noodles separately from the soup. Refrigerate both in airtight containers within 2 hours of cooking. The mushroom egg drop broth will keep for up to 3 days, and the cooked noodles will keep for up to 3 days. Reheat the broth gently on the stovetop over medium-low heat until it reaches 165°F; avoid a hard boil so the egg ribbons stay tender. Warm the noodles by dipping them in simmering water for 20 to 30 seconds, then place them in bowls and add the reheated broth. To make the recipe ahead, prepare the mushroom broth through Step 3 up to 3 days in advance, then reheat it and add the slurry and eggs shortly before serving. Freezing is not recommended because the eggs and cornstarch-thickened broth may become watery or grainy after thawing.

Nutrition (per serving)