Total Time
Prep 20 mins
Cook 7 mins

Another recipe from Diana Liu's cookbook I've used for 42 years. The chicken broth used here is 1 can ( 14 oz.) chicken broth, 28 oz. water, 1/2" piece of fresh ginger and 1 green onion. Remove ginger and green onion before pouring over eggs.

Ingredients Nutrition

  • 6 cups chicken broth (about)
  • 3 eggs (slightly beaten in a large serving bowl)
  • 4 large dried Chinese mushrooms, diced (soaked in boiling water for 20 minutes, squeeze dry and cut off stems)
  • 2 teaspoons salt
  • 1 teaspoon msg
  • 6 ounces frozen peas (1/2 12 oz. pkg.)


  1. Boil chicken broth, ginger and green onion 2 minutes.
  2. Add salt, msg, mushrooms and frozen peas. Cook 5 minutes.
  3. Pour soup slowly into serving bowl containing eggs. Stir gently.
  4. Serve hot.
Most Helpful

5 5

Just what I needed on a cold day. Love the way I can use shitake mushrooms! I didn't add msg since it doesn't agree with me, but did add a couple of dashes of hot sauce to my soup bowl. Delish! Made for football pool week 17, 2010.

5 5

Loved this soup, it went together so easy and fast, perfect for those days when you need to get something on the table fast. The only thing I did differant was make my own broth as no cans here and then added cut up pieces of breast of chicken, think it would be good with added tofu also. I was surprised at the method for adding the egg but it worked perfect. A real winning recipe. Made for ZWT #6