Serves 4
45 min
Chinese Egg Drop Soup
Recipe GLPR9e130d5995ee9f
A classic Chinese soup with a delicate, savory broth enriched with silky egg ribbons. Tender shiitake mushrooms and warming ginger create depth of flavor, while fresh green onions and white pepper add brightness and heat. This comforting appetizer comes together quickly and is naturally gluten-free and dairy-free.
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Ingredients
6 cups chicken or vegetable stock
6 shiitake mushrooms, thinly sliced
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
3 tablespoons water
1 large egg
1 handful thinly sliced green onion
Directions
In a small bowl, dissolve the cornstarch in the water and set aside. In another small bowl, whisk the egg lightly with a fork and set aside.
Pour the stock into a medium saucepan and bring to a boil over high heat. Add the sliced shiitake mushrooms, rice wine, and grated ginger. Return to a boil, then reduce the heat to a gentle simmer.
Stir in the salt and white pepper to taste. Give the cornstarch mixture a quick stir to recombine, then slowly pour it into the simmering soup while stirring continuously. Continue stirring until the broth thickens slightly—it should coat the back of a spoon.
Remove the saucepan from the heat. With the soup still simmering gently, slowly pour the whisked egg into the broth in a thin, steady stream while stirring gently with a ladle. The egg will cook immediately upon contact with the hot broth, forming delicate ribbons. Do not stir vigorously; gentle, consistent stirring creates silky strands.
Ladle the soup into bowls and garnish generously with the sliced green onions. Serve immediately while hot.
