Easy Ground Beef and Shiitake Mushroom Soup-Ready in Under 30 Minutes!

This quick and easy ground beef and shiitake mushroom soup is similar to an egg drop soup but with much more flavor and body! A mouthful of soup gives the hearty taste and texture of beef and mushroom along with the smooth consistency and richness of an egg drop broth.

Easy Ground Beef and Shiitake Mushroom Soup

Putting together this soup is very simple-you can even do it while sick like I did!

Soak Dried Shiitake Mushroom in Hot Water

Start by first breaking up a handful of dried shiitake mushroom and placing in a bowl. Then cover with hot water to soften.

Cook Ground Beef on Medium High Heat

While that softens, heat a pot on high heat and add a pound of ground beef. Break it up with a spatula and cook until browned.

Season Beef with Salt and Beef Stock Cube

Season with salt and a beef stock or chicken stock cube. Then add three cups of water and softened shiitake mushrooms along with the water it was soaking in.

Add Water and Shiitake Mushrooms

Once the soup comes to a simmer, add a slurry of equal parts corn starch and water. Mix vigorously to avoid lumps. Let the soup continue to simmer until it thickens, about five minutes.

Add Cornstarch Slurry, Mix Well

Then beat two eggs and pour in while mixing to create ribbons.

Mix in Beaten Eggs

Simmer for an additional five minutes and season with soy sauce, sesame oil, and sesame seeds.

Season with Soy Sauce, Sesame Oil, and Sesame Seeds

Serve warm and enjoy!

This soup was so simple and easy to put together. I was experiencing chills and starting to get feverish but was still able to make it easily. It’s the perfect soup for when you’re feeling under the weather and want something homemade and rich.


  • 1 cup shiitake mushroom
  • 4 cups water, divided
  • 1 lb ground beef
  • Salt to taste
  • Beef stock cube*
  • 2 eggs
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds

For Cornstarch Slurry

  • 1/4 cup cornstarch
  • 1/4 cup water


1. Break shiitake mushrooms into bite size pieces. Then place in bowl and cover with hot water to soften. Set aside

2. Heat a pot on medium high heat and add ground beef and break up into small pieces with a spatula

3. Season with salt and beef stock cube and mix. Add 3 cups of water and bring to a simmer for five minutes

4. Add softened mushrooms along with water that mushrooms were soaking in. Simmer for another five minutes

5. Make a cornstarch slurry by mixing together cornstarch and water then add to soup pot. Mix vigorously to prevent lumps

6. Allow the soup to simmer to thicken. In a separate bowl, crack and mix two eggs. Add to the soup pot while mixing to create ribbons

7. Simmer for an additional five minutes before serving. Serve warm and enjoy!


* You can also use beef stock instead of beef stock cube. Other alternatives include chicken stock subs, chicken stock, or vegetable stock.

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