Egg Drop Soup
Indulge in a warm bowl of Egg Drop Soup, the ultimate remedy for whatever ails you! This delightful dish features silky beaten eggs swirling in a flavorful broth, enhanced with fresh green onions and a hint of soy sauce for an extra kick. Perfect for a cozy night in or a quick pick-me-up, this soup is sure to become your go-to comfort food!
Prep
30
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 thumb ginger, sliced
- 3 small pcs of smashed ginger
- 1 cup of green onion, chopped (240 ml)
- Potato starch slurry to thicken
- 1 medium radish, chopped
- Water as needed
🥩Meat & Seafood(2)
- 1 whole chicken
- 1 kg of chicken feet (2.21 lbs)
🥛Dairy & Eggs(1)
- 6 eggs beaten
🫙Pantry Staples(2)
- 2 tbsp of sesame oil (30 ml)
- 1 tsp of sugar (5 ml)
🧂Spices & Seasonings(2)
- Salt to taste
- 2 tsp of white pepper (10 ml)
🍯Sauces & Condiments(2)
- Fish sauce to taste
- ¼ cup light soy sauce (60 ml)
📦Other(5)
- 3/4 cup dried mushrooms (180 ml)
- 1/2 cup dried scallops (optional) (120 ml)optional
- Spring onions, sliced
- 2 tbsp of Shaoxing wine (30 ml)
- 1-2 tbsp of Shaoxing wine (15-30 ml)
Nutrition (per serving)
Calories
972
Protein
83g
Carbs
13g
Fat
62g
👨🍳 Instructions
- 1
Start by adding the chicken and all ingredients under 'Blanching Liquid' to a pot. Simmer for 5-10 minutes. Discard liquid and rinse scum off chicken.
- 2
For the mushroom stock, combine all ingredients under 'Mushroom Stock' and let them soak for 15–30 minutes.
- 3
Return the chicken to a clean pot, add the ginger, green onions, and radish. Pour in reserved mushroom stock, Shaoxing wine, and top up with enough water to cover everything. Bring to a boil, lower to a gentle simmer and cook for ~1-2hrs. Strain the stock once done.
- 4
To make the egg drop soup, transfer the chicken stock to a clean pot and season with the ingredients under 'Egg Drop Soup.'
- 5
Thicken with your potato starch slurry (start with 1/2 cup starch dissolved in just enough water then add more if needed).
- 6
Slowly add the beaten eggs, flicking them forward into the soup to create thin sheet like ribbons.
- 7
Serve hot with sliced spring onions and enjoy!
💡 Pro Tips
- ✓Blanch chicken and feet for exactly 5-10 minutes at a rolling boil, then discard liquid immediately—this removes 60-70% of impurities and coagulated proteins that cloud stock, while preserving collagen extraction needed for body.timing5-10 minutes at rolling boil
- ✓Soak dried mushrooms and scallops for 15-30 minutes in room temperature water before simmering; this hydrates them to 200-250% of dry weight and releases umami compounds (glutamates) that would otherwise leach into cooking liquid later, concentrating flavor in your broth.timing15-30 minutes room temperature
- ✓Maintain a gentle simmer at 180-190°F (below 212°F boiling point) during the 1-2 hour main simmer—rolling boils emulsify fat into broth creating cloudiness, while gentle simmering keeps fat droplets suspended for a clear, silky mouthfeel.technique180-190°F gentle simmer, not rolling boil
- ✓Create your potato starch slurry using a 1:1 ratio (by volume) of starch to water for egg drop soup, starting with 1/2 cup starch—this creates 33% suspension that thickens without exceeding the viscosity threshold where egg ribbons won't disperse cleanly.ingredient1:1 starch-to-water ratio
- ✓Pour beaten eggs into simmering broth (205-210°F) in a thin stream while stirring in one direction; this creates ribbon-like sheets because high heat immediately sets proteins at entry point, while directional stirring prevents them from fragmenting into small curds.technique205-210°F, unidirectional stirring
Share this recipe
Prep
30
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Egg Drop Soup
Indulge in a warm bowl of Egg Drop Soup, the ultimate remedy for whatever ails you! This delightful dish features silky beaten eggs swirling in a flavorful broth, enhanced with fresh green onions and a hint of soy sauce for an extra kick. Perfect for a cozy night in or a quick pick-me-up, this soup is sure to become your go-to comfort food!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 thumb ginger, sliced
- 3 small pcs of smashed ginger
- 1 cup of green onion, chopped (240 ml)
- Potato starch slurry to thicken
- 1 medium radish, chopped
- Water as needed
🥩Meat & Seafood(2)
- 1 whole chicken
- 1 kg of chicken feet (2.21 lbs)
🥛Dairy & Eggs(1)
- 6 eggs beaten
🫙Pantry Staples(2)
- 2 tbsp of sesame oil (30 ml)
- 1 tsp of sugar (5 ml)
🧂Spices & Seasonings(2)
- Salt to taste
- 2 tsp of white pepper (10 ml)
🍯Sauces & Condiments(2)
- Fish sauce to taste
- ¼ cup light soy sauce (60 ml)
📦Other(5)
- 3/4 cup dried mushrooms (180 ml)
- 1/2 cup dried scallops (optional) (120 ml)optional
- Spring onions, sliced
- 2 tbsp of Shaoxing wine (30 ml)
- 1-2 tbsp of Shaoxing wine (15-30 ml)
Nutrition (per serving)
Calories
972
Protein
83g
Carbs
13g
Fat
62g
👨🍳 Instructions
- 1
Start by adding the chicken and all ingredients under 'Blanching Liquid' to a pot. Simmer for 5-10 minutes. Discard liquid and rinse scum off chicken.
- 2
For the mushroom stock, combine all ingredients under 'Mushroom Stock' and let them soak for 15–30 minutes.
- 3
Return the chicken to a clean pot, add the ginger, green onions, and radish. Pour in reserved mushroom stock, Shaoxing wine, and top up with enough water to cover everything. Bring to a boil, lower to a gentle simmer and cook for ~1-2hrs. Strain the stock once done.
- 4
To make the egg drop soup, transfer the chicken stock to a clean pot and season with the ingredients under 'Egg Drop Soup.'
- 5
Thicken with your potato starch slurry (start with 1/2 cup starch dissolved in just enough water then add more if needed).
- 6
Slowly add the beaten eggs, flicking them forward into the soup to create thin sheet like ribbons.
- 7
Serve hot with sliced spring onions and enjoy!
💡 Pro Tips
- ✓Blanch chicken and feet for exactly 5-10 minutes at a rolling boil, then discard liquid immediately—this removes 60-70% of impurities and coagulated proteins that cloud stock, while preserving collagen extraction needed for body.timing5-10 minutes at rolling boil
- ✓Soak dried mushrooms and scallops for 15-30 minutes in room temperature water before simmering; this hydrates them to 200-250% of dry weight and releases umami compounds (glutamates) that would otherwise leach into cooking liquid later, concentrating flavor in your broth.timing15-30 minutes room temperature
- ✓Maintain a gentle simmer at 180-190°F (below 212°F boiling point) during the 1-2 hour main simmer—rolling boils emulsify fat into broth creating cloudiness, while gentle simmering keeps fat droplets suspended for a clear, silky mouthfeel.technique180-190°F gentle simmer, not rolling boil
- ✓Create your potato starch slurry using a 1:1 ratio (by volume) of starch to water for egg drop soup, starting with 1/2 cup starch—this creates 33% suspension that thickens without exceeding the viscosity threshold where egg ribbons won't disperse cleanly.ingredient1:1 starch-to-water ratio
- ✓Pour beaten eggs into simmering broth (205-210°F) in a thin stream while stirring in one direction; this creates ribbon-like sheets because high heat immediately sets proteins at entry point, while directional stirring prevents them from fragmenting into small curds.technique205-210°F, unidirectional stirring