Egg drop soup

Bok choy and mushroom egg drop soup

If you have ready-to-use flavorful and well-seasoned broth, the only prep work here is slicing the mushrooms, cutting the bok choy stalks and beating the eggs. Cook time is a mere 15 minutes.

Cook time: 15

Servings: 4 people

Tofu and tomato egg drop soup

Easy to make with easily accessible (and inexpensive) ingredients, it's fast enough to cook in bulk and serve to a crowd.

Cook time: 10

Servings: 6 people

Mushroom miso egg drop soup

A recipe that combines two favorites. Scallions and white shimeji mushrooms are sauteed in sesame seed oil, dashi and miso paste are added then beaten eggs are drizzled and stirred in.

Cook time: 10

Servings: 4 people

Japanese egg drop soup

Egg drop soup is associated with Chinese cuisine but, yes, it is also very popular in Japan. What sets Japanese egg drop soup apart from its obvious Chinese ancestor? The broth is made with dashi.

Cook time: 15

Servings: 4 people

Chicken and wakame egg drop soup

The brininess of seaweed and light crunch of wood ears turn a simple egg drop soup into a symphony of flavors and textures.

Cook time: 15

Servings: 6 people