Egg Drop Soup with Mushrooms

Hubbs and I love eating at a place called JK Kabab on Devon Ave. They have the BEST chicken I have ever tasted. It's so perfectly spiced and seasoned, and every bite is as scrumptious as the last. If we ever get take-out from there, our apartment, clothes, and car smell like Chili Chicken for days. But anyway, I digress - whenever we eat at JK Kabab, the staff brings us a yummy corn and egg drop soup to start the meal. We put a few splashes of tobasco sauce in it, and it's perfectly warm, creamy, and comforting. I found myself thinking about this soup recently, because I accidentally bought too much vegetable stock and need to use it in something.


  • 2 eggs, beaten (this sounds weird)
  • 4 cups vegetable broth
  • 1/2 medium yellow onion, diced
  • 1/2 jalapeno, diced
  • couple pinches minced ginger
  • 2 green onions, chopped
  • White button (or a good Asian mushroom) mushrooms, sliced
  • 4 tbsp soy sauce
  • 2 tsp Sriracha sauce
  • 1 tbsp corn starch
  • Sesame oil
  • Salt
  • Pepper


Heat oil in a pan and add yellow onions. Cook for 5-6 minutes, then add jalapeno and ginger with some salt and pepper to taste. Add vegetable broth, soy sauce, and sriracha sauce and bring to a boil. While this boils, beat 2 eggs and dissolve corn starch in 1/4 cup cold water. Add mushrooms to broth and cook until tender. Stir in corn starch and reduce heat to medium-low. Pour in eggs as you stir. The eggs become ribbony and it's easier to keep them separated with a fork rather than with a ladle. Remove from heat, transfer to a serving bowl, and top with green onions.