Chinese-Style Egg Drop Soup with Shiitake and Scallions
A comforting broth enriched with tender egg ribbons, earthy shiitake mushrooms, and fresh scallions for a simple, soothing soup. This chinese-inspired soups ready in about 25 minutes pairs chicken broth, large, lightly beaten eggs, cornstarch 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.
Ingredients
- 6 cups chicken broth
- 1/3 cup, soaked and sliced dried shiitake mushrooms
- 3 large, lightly beaten eggs
- 2 tsp cornstarch
- 3 tbsp cold water
- 1 tsp, minced ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 3 stalks, thinly sliced scallions
- 1/4 tsp white pepper
- to taste salt
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Taste and add salt as needed.
- Step 5: Remove from heat, ladle soup into bowls, and garnish each with 3 thinly sliced scallions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chinese-Style Egg Drop Soup with Shiitake and Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chinese-Style Egg Drop Soup with Shiitake and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Chinese-Style Egg Drop Soup with Shiitake and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chinese-Style Egg Drop Soup with Shiitake and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chinese-Style Egg Drop Soup with Shiitake and Scallions?
Chinese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
