Chinese-Style Egg Drop Soup with Shiitake and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting broth enriched with tender egg ribbons, earthy shiitake mushrooms, and fresh scallions for a simple, soothing soup. This Chinese-inspired soup recipe, ready in about 25 minutes, pairs chicken broth, dried shiitake mushrooms, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 6 cups of chicken broth in a large pot and bring to a gentle boil over medium-high heat. Add 1/3 cup soaked and sliced dried shiitake mushrooms and 1 tsp minced ginger; simmer for 8 minutes to infuse flavors.
  2. Step 2: In a small bowl, whisk together 2 tsp cornstarch and 3 tbsp cold water until smooth; slowly pour into the simmering broth while stirring gently to thicken slightly.
  3. Step 3: Reduce heat to medium-low. Slowly drizzle 3 lightly beaten eggs into the broth in a thin stream while stirring the soup gently in a circular motion to create silky egg ribbons.
  4. Step 4: Stir in 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Taste and add salt as needed.
  5. Step 5: Remove from heat, ladle soup into bowls, and garnish each with 3 thinly sliced scallions. Serve immediately.

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