Enoki Egg Drop Soup Recipie

Enoki Egg Drop Soup


  • eggs (lightly beaten)
  • 4 cups chicken stock
  • 1 tbsp corn starch
  • 1/2 tsp ginger (grated)
  • 1 tbsp soy sauce
  • green onion (chopped)
  • 1/4 tsp white pepper
  • 3/4 cup enoki (chooped)


1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.