10 Minute Golden Mushroom Egg Drop Soup
When you’re craving something warm, comforting, and incredibly quick, this soup is the answer you’ve been looking for. Imagine a dish that feels both nourishing and light, ready in the time it takes to choose a show to watch. This Golden Mushroom and Egg Drop Soup is my go-to recipe for busy weeknights or when I need a simple, satisfying meal without any fuss. The magic of this dish lies in its simplicity; with just a handful of common ingredients, you can create a beautifully savory broth filled with earthy mushrooms, sweet carrots, and delicate, cloud-like ribbons of egg. It’s a one-pot wonder that proves delicious food doesn’t have to be complicated or time-consuming. Prepare to be amazed by how effortlessly elegant and deeply flavorful this ten-minute soup truly is.
Here’s everything you’ll need to create this bowl of comfort. I’ve suggested some standard quantities, but feel free to adjust them to your liking—this recipe is very forgiving!
Serves: 2-3
Prep & Cook Time: 10 minutes
Ingredients:
- Mushrooms: 1 cup (about 150g), thinly sliced. Cremini, shiitake, or even simple white button mushrooms work beautifully.
- Eggs: 2 large, preferably at room temperature.
- Carrot: 1 small, peeled and thinly sliced into rounds or half-moons.
- Fresh Cilantro: A small handful (about ¼ cup), roughly chopped.
- Oil: 1 tablespoon. A neutral oil like vegetable, canola, or avocado oil is perfect.
- Cooking Wine: 1 teaspoon. This adds depth and aroma.
- Water or Broth: 4 cups (about 1 liter).
- Salt: ½ teaspoon, plus more to taste.
A Few Notes on Ingredients:
- Cooking Wine: This typically refers to Shaoxing wine in many Asian recipes, used to remove any “eggy” smell and add a subtle, fragrant depth. If you can’t find it, an equal amount of dry sherry is the best substitute. In a pinch, you can simply leave it out.
- Make it Your Own: If you’re not a fan of cilantro, no problem! Freshly chopped scallions (green onions) or flat-leaf parsley make wonderful substitutes.
- Boost the Flavor: While water creates a beautifully light soup, using a low-sodium chicken or vegetable broth will give your soup an extra layer of savory flavor right from the start. For a deeper, more intense umami flavor, try rehydrating a few dried shiitake mushrooms and using their soaking liquid as part of your broth.
Ready to see how easy this is? Just follow these simple steps, and you’ll have a steaming bowl of deliciousness in no time.
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Begin by preparing your fresh ingredients. Wash the mushrooms, carrot, and cilantro thoroughly under cool water.
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Using a sharp knife, carefully slice your mushrooms and carrot into thin pieces. The thinner you slice them, the faster they will cook and the more delicate the texture of your final soup will be.
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In a small bowl, crack the two eggs. Add the teaspoon of cooking wine and ½ teaspoon of salt. Whisk everything together until the yolks and whites are fully combined and slightly frothy. Set your chopped cilantro aside for the final step.
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Place a medium-sized pot or saucepan over medium-high heat and add the tablespoon of oil. When the oil is hot and shimmering, add your sliced mushrooms and carrots. Sauté for 2-3 minutes, stirring occasionally. You’ll know they’re ready when the mushrooms have softened and released their wonderful, earthy aroma. This step is key to building flavor!
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Pour the 4 cups of water or broth into the pot and turn the heat up to high. Bring it to a rolling boil. Now for the magical part: reduce the heat to a steady simmer. While gently stirring the soup in a slow circle, begin to pour the beaten egg mixture in a thin, steady stream. You’ll watch in amazement as soft, beautiful egg ribbons form instantly. As soon as all the egg is in, turn off the heat. Stir in your fresh cilantro and give the soup a taste. Add a little more salt if you think it needs it.
And just like that, you have a gorgeous, steaming bowl of Golden Mushroom and Egg Drop Soup ready to enjoy. Ladle it into bowls and serve it immediately. The result is a beautiful dance of textures and flavors—the soft, earthy mushrooms, the slight sweetness from the carrots, and those incredibly tender, silky egg ribbons, all floating in a light yet deeply savory broth. It’s so soothing and delicious, it feels like a hug in a bowl. 
This recipe has become a staple in my kitchen for its sheer speed and satisfying taste. Give it a try the next time you need a quick meal—I promise you won’t be disappointed. I’d love to hear how you enjoyed it or if you added your own creative twist, so feel free to share your experience in the comments below
