Quick 10-Minute Chinese-Style Shrimp and Shiitake Egg Drop Soup
Quick 10-Minute Chinese-Style Shrimp and Shiitake Egg Drop Soup
The Perfect Chinese Egg Drop Soup with Shrimp! Ready in Just 10 Minutes – A Simple and Delicious Soup Dish
This Chinese-style egg drop soup is the perfect accompaniment to spicy dishes. We’ve added shrimp for a delightful chewy texture and flavor. It’s an incredibly simple soup that comes together in just 10 minutes! Enjoy this warming and comforting soup that’s both easy to make and incredibly satisfying.
Ingredients for Chinese Egg Drop Soup (Serves 2-3)- Shrimp (peeled and deveined), about 100g
- Shiitake mushroom, 1
- Eggs, 3
- Chopped green onion or scallions, 2-3 Tbsp
- Minced garlic, 1 Tbsp
- Chicken stock or dashi broth, 0.5 tsp (for flavor base)
- Fish sauce or soy sauce, 2 Tbsp (adjust to taste)
- Cornstarch or potato starch, 2-3 Tbsp
- Water, 4-5 Tbsp (for starch slurry)
- Cooking oil, a little
Cooking Instructions
Step 1
Wash the shiitake mushroom thoroughly under running water. Remove the stem and thinly slice the mushroom cap. Slicing it thinly will help its delicate flavor infuse into the broth.
Step 2
Wash the green onions or scallions and finely chop them, including both the white and green parts. Their fresh aroma will significantly enhance the soup’s overall flavor.
Step 3
Crack the 3 eggs into a bowl. Use a fork or chopsticks to beat the eggs until the yolks and whites are completely blended and smooth. A well-beaten egg mixture ensures a delicate texture in the soup.
Step 4
Heat a pot over medium heat and add a little cooking oil. Add the chopped green onions and minced garlic, and stir-fry for about 1-2 minutes until fragrant. Sautéing them until their aromas are released into the oil will create a deeper, richer broth base.
Step 5
Once the garlic and onions are fragrant, add the prepared shrimp and sliced shiitake mushrooms to the pot. Stir-fry for about 1 minute, or until the shrimp just begins to turn pink.
Step 6
Pour in the chicken stock or prepared broth (500ml). Add the chicken stock (0.5 tsp) for an extra layer of savory flavor and stir well.
Step 7
When the broth comes to a rolling boil, slowly pour the beaten eggs into the pot in a circular motion. Avoid stirring immediately; let the egg cook and form beautiful, wispy ribbons. It should take about 30 seconds to a minute for the egg to set.
Step 8
When the egg is mostly set, taste the broth. If it needs more seasoning, add 2 Tbsp of fish sauce or soy sauce. Adjust the seasoning according to your preference. Fish sauce adds a wonderful umami depth.
Step 9
Finally, prepare the starch slurry: In a small bowl, whisk together 2-3 Tbsp of cornstarch (or potato starch) with 4-5 Tbsp of water until smooth. Slowly drizzle the slurry into the simmering soup while stirring gently until the soup reaches your desired thickness. Turn off the heat and serve your delicious Shrimp and Shiitake Egg Drop Soup immediately!
