If you like hearty broth soup recipes, you’ll want to try this egg soup recipe with mushroom broth. The added mushrooms and green onions give it lots of texture and flavor. If you like hot Asian soup, just sprinkle red pepper flakes at the end to spice it up. (Perfect when you have differing opinions in your home about how much heat is too much heat. That way each person can add their own!)
- 3 cups Chicken broth
- 2 cups Mushroom Broth
- ½ teaspoon Salt
- ¼ teaspoons Black pepper
- 2 cups Thinly sliced mushrooms of your choice
- 1 Egg
- 5 Shallots, light green parts only and thinly sliced
- Sesame oil, for drizzling
- Red pepper flakes, to garnish
1. Bring the chicken and mushroom broths to a boil in a medium saucepan over medium-high heat. Season with salt and pepper.
2. Reduce heat to medium and stir in mushrooms. Continue cooking for 5 minutes or until the mushrooms have reduced to about half their size.
3. Whisk the egg vigorously in a measuring cup with a pour spout. Hold the measuring cup with the egg about 12 inches above the pot of simmering soup and – very slowly – pour it into the hot soup, stirring the soup in a circular motion as you go. The egg to cook immediately and form thin ribbons. Don’t worry if the soup gets cloudy, that’s okay as it thickens a bit. You want to see this, especially in cornstarch-free egg soup.
4. Add the green onions to the soup and stir one last time to combine everything.
5. Pour into bowls. Drizzle each bowl with a little sesame oil and a sprinkle of red pepper flakes for extra punch. Serve immediately while the soup is hot.