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Egg Drop Soup

  • Yield: 4 - 6 servings


  • 6 cups reduced-sodium chicken broth
  • 6 to 8 large spinach leaves
  • 1/2 cup green onions (about 4 small), sliced diagonally
  • 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
  • 1 teaspoon soy sauce
  • Pinch of ground white pepper
  • 2 large eggs, lightly beaten


  • In a medium saucepan or stockpot, bring the chicken broth to a simmer.
  • Stack the spinach leaves on top of each other and roll them up tightly. Thinly slice into ribbonlike strips.
  • Add the spinach, 6 tablespoons of the sliced green onion, the mushrooms, soy sauce, and white pepper to the broth.
  • When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to stir the broth ñ this will shred the eggs as they cook.
  • Cook the soup for 1 minute more and remove from the heat.
  • Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onion. Serve hot.