Mushrooms and Broccoli Egg Drop Soup

Mushrooms and Broccoli Egg Drop Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 to 4
Author CASA Veneracion


  • 4 cups bone broth
  • 1 teaspoon tapioca (or corn or potato) starch
  • 1 piece small carrot
  • 4 to 6 pieces mushrooms (I used Brown Swiss)
  • salt
  • pepper
  • 1 small head broccoli
  • 1 whole egg


  • Start heating the bone broth in a pan.
  • Disperse the tapioca starch in two tablespoons of water.
  • Slice the mushrooms.
  • Cut the broccoli into small florets.
  • When the broth comes to a boil, pour in the starch solution and stir until clear.
  • Add the julienned carrot and sliced mushrooms to the broth. Season with salt and pepper. Lower the heat, cover the pan and simmer for five minutes.
  • Add the broccoli florets to the soup, sprinkle with a little more salt and pepper, cover the pan and simmer for another three to four minutes.
  • Turn off the heat. Beat the egg and pour into the soup in a circular motion. Depending on whether you want wispy or chunky egg strands, leave to set for five to ten seconds (see two ways to make egg drop soup) then stir lightly. Give the soup a final taste and add more salt and pepper, if necessary.
  • Serve the mushrooms and broccoli egg drop soup immediately.