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

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

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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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