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Chinese Egg Drop Soup Recipe

Chinese Egg Drop Soup

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.
Prep Time 5 mins
Cook Time 10 mins
Servings 4


  • 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.
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