Mushroom Egg Drop Soup


150 gm mushroom, chopped into small pieces
2 garlic cloves, finely chopped
2 tbsp spring onion whites, chopped
1 tsp pepper powder
2 tsp corn flour
egg white of 1 egg, beaten well with a fork
1 tbsp coriander leaves, chopped
1 tbsp spring onion, chopped
2 tsp oil
salt to taste


  1. In a small bowl, mix corn flour with 1/4 cup of water without any lumps and keep it aside.
  2. Heat oil in a pan and add chopped garlic and saute.
  3. Add chopped spring onion whites and saute for 30 seconds.
  4. Add chopped mushroom and saute well adding salt.
  5. Add 1/2 tsp pepper powder to this and saute for 2 minutes.
  6. Add 2 1/2 cups of water and adjust the salt and allow to boil.
  7. Add the cornflour mixture stirring continuously and cook for 4-5 minutes till thick.
  8. When the soup reaches the required consistency, reduce the flame and slowly add the beaten egg and keep stirring continuously until it forms like fine threads.
  9. Then add 1/4 -1/2 tsp pepper powder, chopped coriander leaves and mix well.
  10. Adjust salt and cook for another 3-4 minutes and remove from flame.
  11. Pour into serving bowls and garnish with spring onions ….Serve hot…

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