Hearty Egg Drop Soup

Homemade chicken stock is the best for this, but low sodium canned broth works well, too.


  • 3 eggs, lightly beaten
  • 4 cups of chicken stock*
  • 1/2 cup to 3/4 cup snow pea pods
  • 1 can water chestnuts, chopped
  • 1/4 cup thin sliced carrots
  • 1/2 cup brocolli florets, broken into small florets
  • 1/2 cup cooked chicken, and/or cooked pork, cubed or thinly sliced
  • 1/2 teaspoon grated ginger
  • 1 tablespoon of soy sauce*
  • 3 green onions, chopped
  • 1/4 teaspoon of white pepper
  • 3/4 cup of straw, enoki, button, crimini or sliced shitaki mushrooms


  1. Place the chicken stock, and every ingredient except the eggs in a large pot
  2. Bring ingredients to a boil.
  3. Reduce heat to a simmer.
  4. Simmer for 5 minutes.
  5. Turn off heat and slowly pour eggs into the soup using the tines of a fork to slow the pouring.
  6. With your other hand, stir the soup in one direction only.
  7. Let soup cool slightly. Serve immediately.