Egg Drop Soup with Shiitake Mushrooms & Shrimp

With a light sesame flavor and a surprising crunch, this soup is a 
staff favorite. Try topping with a drizzle of additional sriracha and 
sesame oil, or if you prefer to go sweet, try a drizzle of honey.

Find more soup recipes.

Prep Time
30 min
Cook Time
3 min
33 min


  • 3 tbsp 
avocado or peanut oil
  • 2 
cloves garlic, minced
  • 2 tsp 
peeled and minced 
fresh ginger
  • 4 
green onions, thinly sliced + additional for garnish
  • 7 oz 
shiitake mushrooms, 
thinly sliced
  • 6 cups 
low-sodium vegetable 
or chicken broth
  • 2 cups 
thinly sliced 
green cabbage
  • ¼ cup 
reduced-sodium soy 
sauce or tamari
  • ¼ cup 
rice vinegar
  • 1 tbsp 
toasted sesame oil 
(TRY: Organic Eden Sesame Oil)
  • 1 tsp 
raw honey, or to taste
  • 1 tsp 
sriracha sauce, or to taste
  • Ground black 
pepper, to taste
  • 1 Ib 
medium shrimp, peeled and deveined (NOTE: Medium shrimp are ideal, but if you can only find large shrimp, they 
can be halved.)
  • 2 
large eggs, beaten


  1. In a medium pot on medium, heat avocado oil. Add garlic, ginger and onions and sauté until fragrant, 1 minute. Add mushrooms; sauté until softened, about 3 minutes.
  2. Add broth, cabbage, soy sauce, vinegar, sesame oil, honey, sriracha and pepper. Bring to a boil and simmer for 2 minutes. Add shrimp and simmer until cooked through, about 3 minutes.
  3. Whisk soup and pour in eggs, whisking constantly. Divide soup among bowls and garnish with additional onions.

Nutrition Information

  • Serving Size 1/6 of soup
  • Calories 216
  • Carbohydrate Content 11 g
  • Cholesterol Content 168 mg
  • Fat Content 11.5 g
  • Fiber Content 3 g
  • Protein Content 18 g
  • Saturated Fat Content 2 g
  • Sodium Content 652 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g