Spicy Egg Drop Soup

As two self-confessed egg lovers, the idea of soup with swirly ribbons of egg speaks to our soul! Unfortunately we can never partake in egg group soup at Chinese restaurants because the broth is usually meat-based! So of course, we had to recreate our own version at home! While traditional egg drop soup is fairly simple with broth, eggs and green onions – we wanted something a little heartier and with a kick so we’ve put our own spin on it with some sambal and mushrooms! 

What you get is a thick, rich, spicy, hearty soup that we love to eat with our asian salad (link here) or a veggie loaded fried rice. With the weather cooling down – this soup is sure to make your weekly meal rotation! 

Tips & Tricks

  • To avoid clumps of egg, beat them really well in a bowl and create a vortex in the soup before you start to add in the egg; you can even stop halfway and recreate the vortex to get the signature strands of egg in the soup
  • Sesame oil is key to the flavors of this soup so ensure to cook your aromatics in it to get that nutty flavor 

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 4-6 servings


  • 1 cup shiitake mushrooms
  • 2 eggs beaten
  • 1/2 onion diced
  • 1 clove crushed garlic
  • 1/4 cup soy sauce
  • 3 tbsp rice wine vinegar
  • 1/2 tsp brown sugar
  • 1.5 tbsp sambal
  • 1 quart vegetarian broth
  • 1 quart hot water
  • 2-3 tbsp corn starch
  • Salt/Pepper to taste
  • Sesame oil


  1. Fry onions and garlic in sesame oil until soft ~5 min
  2. Add mushrooms and continue to cook an additional ~5-7 min
  3. Mix soy sauce, rice wine vinegar, brown sugar, sambal, salt and pepper into a uniform mixture and pour into mushroom/onion mixture and bring to a boil
  4. Add vegetable broth and hot water and continue to simmer for 10 min for flavors to meld 
  5. Combine 2-3 tbsp corn starch with 1/4 cup water to form a corn starch slurry and add to the soup
  6. Continue to simmer for an additional 10 min until the mixture begins to thicken
  7. Adjust seasoning at this step if you need any additional salt or pepper
  8. Turn off heat and stir the soup until a vortex forms – slowly drizzle in egg mixture in batches that will form into thin ribbons as it cooks in the soup, continue stirring and adding eggs until done