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Chinese Egg Drop Soup

Chinese Egg Drop Soup Recipe

Servings: 4      Prep Time: 5      Cook Time: 10

Adapted from The Chinese Takeout Cookbook by Diana Kuan

You can use either dried Chinese black mushrooms or fresh shiitake mushrooms. If you use dried - soak them in water overnight or in very hot water for an hour. Drain, cut off and discard tough stems.


6 shiitake mushrooms, thinly sliced
6 cups chicken or vegetable stock
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon grated fresh ginger
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground white pepper (or to taste)
1 tablespoon cornstarch, dissolved in 3 tablespoons water
1 large egg
handful thinly sliced green onion


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.

Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened (enough to coat the back of a spoon).

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. Sprinkle the green onions on top and serve.