A wooden bowl filled with hot and sour soup, topped with chopped green onions, sits on a wooden tray with a wooden spoon beside it. Another bowl and a napkin are partially visible in the background.

Recipe Highlights

When I crave something soothing and nourishing, Enoki Egg Drop Soup always hits the spot. The enoki mushrooms add a lovely texture and flavor, and the egg ribbons give the soup a beautiful silky finish. Ginger and sesame oil make it fragrant, while the ground chicken keeps it hearty but light.

  • Quick and easy. Ready in just 20 minutes with simple pantry ingredients.
  • Comforting and nourishing. A warm, silky soup that’s light yet satisfying.
  • Full of umami. The mix of enoki mushrooms, chicken, and sesame-ginger broth adds deep flavor.

If you enjoy soups, try my Homemade Miso Soup, Tonjiru (pork and vegetable miso soup), and Corn Potage next!

A wooden bowl filled with egg drop soup, garnished with chopped green onions. Two wooden spoons rest on a wooden tray beside the bowl.

What is Enoki Egg Drop Soup?

Enoki egg drop soup blends the Chinese egg drop (egg flower) technique and signature chicken stock base with Japanese ingredients like enoki mushrooms and soy sauce. It’s a quick and comforting Chinese-style Japanese dish (Chuka ryori) often made at home for busy weeknights or chilly days.

Ingredients for Enoki Egg Drop Soup

You’ll need:

  • enoki mushrooms
  • egg
  • ground chicken
  • onion
  • green onion/scallion
  • ginger
  • toasted sesame oil
  • chicken stock/broth, soy sauce, salt, black pepper – for the soup
  • potato starch (or cornstarch) + water – for the thickening slurry

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Enoki Egg Drop Soup

  1. Prepare the ingredients. Thinly slice the onion and cut the enoki mushrooms into short pieces. Slice the green onion, separating white and green parts. Grate the ginger.
  1. Make the slurry and beat the egg. Mix potato starch (or cornstarch) with water in a small bowl. In another bowl, beat the egg and set aside.
A hand slices a white onion on a wooden cutting board with a knife, creating thin, even rings of onion.
A person’s hands slicing enoki mushrooms on a wooden cutting board with a large knife.
Close-up of hands grating ginger on a white ceramic grater, with grated ginger collecting in the dish, on a wooden surface.
A close-up of hands using chopsticks to mix bright orange egg yolks in a glass measuring cup on a wooden surface.
  1. Sauté aromatics and chicken. Heat sesame oil in a pot over medium heat. Add the onion and white part of the green onion, and sauté until fragrant. Add the ground chicken and ginger, breaking it apart as it cooks. Season lightly with salt and pepper.
  1. Simmer with mushrooms. Pour in chicken stock, then add the enoki mushrooms and soy sauce. Bring to a gentle simmer. Stir in the starch slurry to thicken slightly.
A hand holds a glass bowl of raw ground meat above a pan of sliced onions being sautéed on a stovetop, ready to add the meat to the pan.
Ground meat, sliced onions, and green onions are being sautéed together in a stainless steel pan on a stovetop. A wooden spatula is stirring the mixture.
A hand pours a white liquid from a small bowl into a pot of soup with enoki mushrooms cooking on a stovetop. A wooden spoon is stirring the ingredients.
A hand pours yellow broth from a glass measuring cup into a pot of ground meat and onions on a stove, stirring with a wooden spoon.
  1. Add egg and finish. Lower the heat and drizzle in the beaten egg in a thin stream. Let it set for 20 seconds before gently stirring and add half the remaining green onions.
A hand pours beaten eggs from a measuring cup into a pot of soup with mushrooms and broth on a stovetop.
A hand holds a wooden bowl while soup with mushrooms, egg ribbons, and green onions is being ladled into it. The background shows a yellow fabric and part of the soup pot.
  1. Serve the soup in the bowl (I love these handcrafted wooden bowls) and garnish with the rest of the green onions. Enjoy!
A close-up of a wooden bowl filled with egg drop soup containing vegetables and tofu; a hand holds a wooden spoon scooping up a bite from the bowl.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips help you make silky, flavorful Enoki Egg Drop Soup every time.

  • Use fresh enoki mushrooms – Trim roots just before cooking.
  • Include ginger juice – Use the grated ginger’s juice for extra warmth and aroma.
  • Keep at a gentle simmer – Don’t let the soup boil too hard or the eggs won’t form fluffy ribbons.
  • Don’t skip the thickening slurry – It helps to suspend the egg in the soup to form fluffy, delicate ribbons.
  • Pour in a spiral pattern – Drizzle the beaten egg in a circular motion/pattern and don‘t dump it all in one spot. For better control, I place my cooking chopsticks at the edge of the bowl so the egg will drizzle down in a thin stream. 
  • Let the egg set – Wait several seconds before stirring for soft, silky ribbons.
A wooden bowl of egg drop soup garnished with chopped green onions sits on a wooden tray, next to wooden spoons, with another bowl of soup partially visible in the background.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

Japanese Mushrooms (Enoki, King Oyster, Shiitake, Maitake, and Shimeji Mushrooms)
  • Stir in veggies. Add color with thinly sliced carrots or baby spinach.
  • Make it vegetarian. Use tofu instead of ground meat and switch to vegetable broth.
  • Use white pepper instead of black pepper, to taste.
  • Add noodles. Provide substance with Japanese glass noodles (harusame).
A hand holds a wooden bowl of clear soup filled with vegetables and tofu, while another hand lifts a spoonful of the soup, showing greens, tofu, and mushrooms.

What to Serve with Enoki Egg Drop Soup

This light soup pairs beautifully with rice and vegetable dishes.

A round plate containing gyoza (Japanese potstickers or pan-fried dumplings) with a small plate of dipping sauce made with soy sauce, vinegar, and Japanese chili oil.
Glass bowls containing Smashed Cucumber Salad with Ume Dressing.
Chashu fried rice on a white plate.
A blue and white plate containing garlic fried rice and skewered grilled shrimp.

Storage and Reheating Tips

To store: Once cooled, refrigerate in an airtight container for up to 3 days.
To reheat: Warm gently over low heat until hot, but don’t boil, or the egg will overcook.

Frequently Asked Questions

Can I make it ahead?

Yes. Cook the soup base (without the egg) a day in advance. Add the egg just before serving.

Can I swap out the chicken?

You can try ground pork or firm tofu.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

A wooden bowl filled with egg drop soup, garnished with chopped green onions. Two wooden spoons rest on a wooden tray beside the bowl.
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5 from 1 vote

Enoki Egg Drop Soup

by Namiko Hirasawa Chen
Ready in just 20 minutes, this Enoki Egg Drop Soup is warm, silky, and full of umami. Tender egg ribbons, soft enoki mushrooms, and savory ground chicken come together in a light yet satisfying broth. With simple Japanese seasonings, it’s the perfect quick lunch or cozy dinner.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2

Ingredients 
 

  • ½ package enoki mushrooms
  • 1 large egg (50 g each w/o shell)
  • 4 oz ground chicken
  • 1 inch ginger (1 tsp grated)
  • ¼ onion
  • 1 green onion/scallion
  • 1 Tbsp toasted sesame oil (for stir-frying)

For the Soup

Instructions

  • Gather all the ingredients.
    A top-down view of various ingredients on a wooden surface, including chicken broth, an egg, ground meat, enoki mushrooms, green onions, onion, ginger, and several small bowls of seasonings and sauces.
  • Cut ¼ onion into thin slices. Trim off the root end from ½ package enoki mushrooms and slice crosswise into 1-inch (2.5 cm) pieces.
    Two images side by side: the left shows a hand slicing a white onion on a wooden cutting board; the right shows a hand slicing enoki mushrooms on the same board.
  • Cut 1 green onion/scallion diagonally into thin slices, keeping the white part and green tops in separate piles. Grate 1 inch ginger and measure 1 tsp grated ginger with juice.
    Three images show close-ups of hands slicing green onions thinly, cutting them into fine strips, and grating ginger on a small ceramic grater, all on a wooden surface.
  • Whisk 2 tsp potato starch or cornstarch and 1 Tbsp water in a small bowl to make a slurry. In a separate small bowl, beat 1 large egg (50 g each w/o shell).
    Two side-by-side images: on the left, a hand pours liquid into a small bowl of white powder using chopsticks; on the right, chopsticks mix a bright orange, gel-like mixture in a clear bowl on a wooden surface.

To Cook the Soup

  • Preheat a pot over medium heat, then add 1 Tbsp toasted sesame oil. When the oil is hot, add the onion and white part of the green onion and sauté with a wooden spatula until fragrant and slightly softened.
    Split image: On the left, a hand pours liquid from a small bowl into a pan. On the right, sliced onions and green peppers are sautéed in a pan and stirred with a wooden spatula.
  • Add 4 oz ground chicken and use the spatula to break it into smaller chunks. Next, add the 1 tsp grated ginger and sauté until the chicken is no longer pink.
    A two-panel image: On the left, ground meat is being added to sautéed onions in a pan. On the right, minced garlic is being poured into the same pan with onions and meat.
  • Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and stir to combine.
    Two images: On the left, hands hold small bowls of salt and pepper over a pan of sautéing ground meat and onions. On the right, the mixture is being stirred with a wooden spoon in the pan.
  • Pour in 2 cups chicken stock/broth. Stir in the enoki mushrooms and ½–1 tsp soy sauce. Bring the soup to a gentle simmer (you'll see small bubbles appear around the edge of the pot).
    Three-panel image: pouring broth into a pot with minced garlic, adding enoki mushrooms from a cutting board, and pouring soy sauce from a small bowl into the soup.
  • Give the slurry a final stir, then drizzle it into the soup. Stir to thicken.
    Two images side by side show a pot of soup with mushrooms on a stove. In the first image, a hand adds a small bowl of white powder. In the second image, a wooden spoon stirs the soup.
  • Keeping a gentle simmer, slowly drizzle a thin stream of beaten egg in a spiral pattern around the soup pot (don‘t pour it in just one area). I place my cooking chopsticks at the edge of the bowl to guide the egg. Let the egg sit for 20–25 seconds without stirring.
    A person pours beaten eggs from a bowl into a pot of soup with sliced mushrooms and noodles, stirring with a wooden spoon on a stovetop.
  • Remove the saucepan from the heat. Stir in half of the green onion tops. Serve in miso soup bowls and garnish with the remaining green onion.
    A person garnishes a pot of soup with green onions on the stove (left), then ladles the hot soup with mushrooms and egg into a wooden bowl (right).

To Store

  • Keep the leftovers in an airtight container for up to 3 days. Reheat until warm, but do not let the soup boil.

Notes

Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Swap the mushrooms. Try shimeji, shiitake, maitake, or a mix.
  • Stir in veggies. Add color with thinly sliced carrots or baby spinach.
  • Make it vegetarian. Use tofu instead of ground meat and switch to vegetable broth.
  • Use white pepper instead of black pepper, to taste.
  • Add heat. A few drops of la-yu (chili oil) bring gentle spice.
  • Add noodles. Provide substance with Japanese glass noodles (harusame).

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