Chinese Egg Drop Soup Recipe

Total Time:

15 minutes(Cooking)



Chinese Egg Drop Soup Recipe


6shiitake mushrooms, thinly sliced
6 cupschicken (or vegetable) stock
1 tbspChinese rice wine (or dry sherry)
1 tspfresh ginger, grated
1/2 tspsalt (or to taste)
1/4 tspground white pepper (or to taste)
1 tbspcornstarch, dissolved in 3 tablespoons water
1 largeegg
handfulgreen onion, thinly sliced


  1. In a medium saucepan over high heat, add the mushrooms, chicken stock, rice wine and ginger and bring to a boil. Reduce the heat to a simmer and stir in the salt and pepper.
  2. Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).
  3. In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuouslly stirring with a ladle. The egg should cook immediately Turn off the heat to prevent from overcooking the egg.
  4. Sprinkle the green onions on top and serve

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