Suam na itlog (egg drop soup with chicken and mushroom)

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
2 fresh farm eggs

several pieces of oyster mushroom

to be roughly chopped

¼ cup cooked and flaked chicken breast

3 gloves of garlic peeled andcrushed

¼ teaspoon ground pepper

½ teaspoon salt or to taste.

about 2 cups of chicken stock is needed


  • In a medium sauce pan or casserole, heat the chicken stock until briskly boiling.
  • Add the garlic followed by the chicken meat. After a minute, add in mushroom and simmer on medium heat until it is cooked through.
  • Add in ground pepper and season with salt. Taste the broth and adjust the seasonings accordingly.
  • Finally drop the whole eggs and continue cooking until it is partially cooked with the yolk still runny.
  • If you prefer the eggs to be lightly beaten before adding, you can do so. It?s perfectly okay.


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