Corn and Mushroom Egg Drop Soup

Corn and Mushroom Egg Drop Soup

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3
Author Connie Veneracion


  • 3 cups vegetable broth
  • 6 green beans trimmed and cut into half-inch lengths
  • 1 small carrot peeled and cut into 1/4-inch cubes
  • 2 shiitake mushrooms thinly sliced (if dried, soak in hot water for 20 minutes or longer then slice)
  • 1/2 cup corn kernels
  • 1 tablespoon onion flakes (available in the grocery)
  • salt to taste
  • pepper to taste
  • 2 teaspoons tapioca starch or corn or potato starch
  • 2 eggs lightly beaten


  • Heat the vegetable broth in a pot.
  • When the broth starts to boil, add the green beans, carrot, sliced shiitake, corn kernels and onion flakes. 
  • Season with salt and pepper.
  • When the broth starts to simmer, cover the pot, turn down the heat to low and simmer the vegetables and mushroom for five minutes.
  • Dissolve the starch in a tablespoon of water. Pour into soup. Stir well. Cover the pot once more and continue cooking the soup for another five minutes or until the vegetables are done.
  • Turn off the heat. Drizzle the beaten eggs into the soup in a circular motion. Let sit for about ten seconds (see two ways to make egg drop soup). Stir.
  • Serve the corn and mushroom egg drop soup while hot.