Enoki Egg Drop Soup えのきのかきたま汁 • Just One Cookbook

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Recipe Highlights

When I crave something soothing and nourishing, Enoki Egg Drop Soup always hits the spot. The enoki mushrooms add a lovely texture and flavor, and the egg ribbons give the soup a beautiful silky finish. Ginger and sesame oil make it fragrant, while the ground chicken keeps it hearty but light.

• Quick and easy. Ready in just 20 minutes with simple pantry ingredients.
• Comforting and nourishing. A warm, silky soup that’s light yet satisfying.
• Full of umami. The mix of enoki mushrooms, chicken, and sesame-ginger broth adds deep flavor.

If you enjoy soups, try my Homemade Miso Soup, Tonjiru (pork and vegetable miso soup), and Corn Potage next!

Table of Contents

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What is Enoki Egg Drop Soup?

Enoki egg drop soup blends the Chinese egg drop (egg flower) technique and signature chicken stock base with Japanese ingredients like enoki mushrooms and soy sauce. It’s a quick and comforting Chinese-style Japanese dish (Chuka ryori) often made at home for busy weeknights or chilly days.

Ingredients for Enoki Egg Drop Soup

You’ll need:

• enoki mushrooms
• egg
• ground chicken
• onion
• green onion/scallion
• ginger
• toasted sesame oil
• chicken stock/broth, soy sauce, salt, black pepper – for the soup
• potato starch (or cornstarch) + water – for the thickening slurry

Find the printable recipe with measurements below.

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How to Make Enoki Egg Drop Soup

1. Prepare the ingredients. Thinly slice the onion and cut the enoki mushrooms into short pieces. Slice the green onion, separating white and green parts. Grate the ginger.

2. Make the slurry and beat the egg. Mix potato starch (or cornstarch) with water in a small bowl. In another bowl, beat the egg and set aside.

3. Sauté aromatics and chicken. Heat sesame oil in a pot over medium heat. Add the onion and white part of the green onion, and sauté until fragrant. Add the ground chicken and ginger, breaking it apart as it cooks. Season lightly with salt and pepper.

4. Simmer with mushrooms. Pour in chicken stock, then add the enoki mushrooms and soy sauce. Bring to a gentle simmer. Stir in the starch slurry to thicken slightly.

5. Add egg and finish. Lower the heat and drizzle in the beaten egg in a thin stream. Let it set for 20 seconds before gently stirring and add half the remaining green onions.

6. Serve the soup in the bowl (I love these handcrafted wooden bowls) and garnish with the rest of the green onions. Enjoy!

Nami’s Recipe Tips

These simple tips help you make silky, flavorful Enoki Egg Drop Soup every time.

• Use fresh enoki mushrooms – Trim roots just before cooking.
• Include ginger juice – Use the grated ginger’s juice for extra warmth and aroma.
• Keep at a gentle simmer – Don’t let the soup boil too hard or the eggs won’t form fluffy ribbons.
• Don’t skip the thickening slurry – It helps to suspend the egg in the soup to form fluffy, delicate ribbons.
• Pour in a spiral pattern – Drizzle the beaten egg in a circular motion/pattern and don‘t dump it all in one spot. For better control, I place my cooking chopsticks at the edge of the bowl so the egg will drizzle down in a thin stream. 
• Let the egg set – Wait several seconds before stirring for soft, silky ribbons.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

• Stir in veggies. Add color with thinly sliced carrots or baby spinach.

• Make it vegetarian. Use tofu instead of ground meat and switch to vegetable broth.

• Use white pepper instead of black pepper, to taste.

• Add noodles. Provide substance with Japanese glass noodles (harusame).

What to Serve with Enoki Egg Drop Soup

This light soup pairs beautifully with rice and vegetable dishes.

Storage and Reheating Tips

To store: Once cooled, refrigerate in an airtight container for up to 3 days.
To reheat: Warm gently over low heat until hot, but don’t boil, or the egg will overcook.

Frequently Asked Questions

Can I make it ahead?

Yes. Cook the soup base (without the egg) a day in advance. Add the egg just before serving.

Can I swap out the chicken?

You can try ground pork or firm tofu.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

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• Gather all the ingredients.

• Cut ¼ onion into thin slices. Trim off the root end from ½ package enoki mushrooms and slice crosswise into 1-inch (2.5 cm) pieces.

• Cut 1 green onion/scallion diagonally into thin slices, keeping the white part and green tops in separate piles. Grate 1 inch ginger and measure 1 tsp grated ginger with juice.

• Whisk 2 tsp potato starch or cornstarch and 1 Tbsp water in a small bowl to make a slurry. In a separate small bowl, beat 1 large egg (50 g each w/o shell).

To Cook the Soup

• Preheat a pot over medium heat, then add 1 Tbsp toasted sesame oil. When the oil is hot, add the onion and white part of the green onion and sauté with a wooden spatula until fragrant and slightly softened.

• Add 4 oz ground chicken and use the spatula to break it into smaller chunks. Next, add the 1 tsp grated ginger and sauté until the chicken is no longer pink.

• Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and stir to combine.

• Pour in 2 cups chicken stock/broth. Stir in the enoki mushrooms and ½–1 tsp soy sauce. Bring the soup to a gentle simmer (you’ll see small bubbles appear around the edge of the pot).

• Give the slurry a final stir, then drizzle it into the soup. Stir to thicken.

• Keeping a gentle simmer, slowly drizzle a thin stream of beaten egg in a spiral pattern around the soup pot (don‘t pour it in just one area). I place my cooking chopsticks at the edge of the bowl to guide the egg. Let the egg sit for 20–25 seconds without stirring.

• Remove the saucepan from the heat. Stir in half of the green onion tops. Serve in miso soup bowls and garnish with the remaining green onion.

Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!

• Swap the mushrooms. Try shimeji, shiitake, maitake, or a mix.
• Stir in veggies. Add color with thinly sliced carrots or baby spinach.
• Make it vegetarian. Use tofu instead of ground meat and switch to vegetable broth.
• Use white pepper instead of black pepper, to taste.
• Add heat. A few drops of la-yu (chili oil) bring gentle spice.
• Add noodles. Provide substance with Japanese glass noodles (harusame).

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